Bone-in baked chicken thighs roast over onions and tomato with a garlicky, spiced tomato rub. There’s no marinating, and the pan juices make a sauce worth saving.

Baked Chicken Thighs with a Spiced Tomato Rub

Chicken thighs are affordable, forgiving, and easy to pair with bold flavors. These baked chicken thighs with tomatoes and onions are a personal favorite. Plan on 20 minutes of prep and about 40 minutes of baking, followed by a quick broil and a short rest.

The rub brings together tomato paste, fresh garlic, lemon, smoked paprika, cumin, and oregano. I coat the thighs on both sides and underneath the skin, then arrange them over sliced onions with fresh tomato tucked into the pan. As the chicken roasts, the onions soften, and the tomatoes add a little sweetness to the savory pan juices.

A piece of crusty bread or a scoop of couscous is all you need to catch that sauce. First, here’s what goes into the chicken and its spiced tomato rub.

Ingredients for Baked Chicken Thighs

The spiced tomato rub does most of the flavor work here. The onions and fresh tomato roast beneath the chicken, where they catch the juices and soften into a sauce.

• Chicken thighs: Use 8 bone-in, skin-on thighs, trimmed of excess fat. The skin gives you a place to work in the rub and browns during the brief finish under the broiler.
• Kosher salt: Season both sides of the chicken and underneath the skin.
• Extra virgin olive oil: You’ll need 1/3 cup for the rub, plus a splash for the baking dish. I like our Private Reserve Greek olive oil here.
• Onions and fresh tomato: Three thinly sliced yellow onions form a bed for the chicken. One sliced vine-ripe tomato softens among the thighs.
• Tomato paste: Five tablespoons give the rub its deep savory flavor and rich color.
• Lemon and garlic: The juice of 1 lemon brightens the rub, while 4 minced garlic cloves bring plenty of flavor.
• Spices: Dried Greek oregano, smoked paprika, ground cumin, and black pepper round out the rub. Use 1 teaspoon of each.
• Water and parsley: Pour 1/4 cup water into the corners of the pan before baking. Finish the chicken with chopped fresh parsley.

How to Make Oven-Baked Chicken Thighs

The chicken goes straight into the oven after you coat it with the rub. Arrange the onions underneath so they cook in the juices, and take care to pour the water around the edges rather than over the seasoned thighs.

1. Heat the oven. Set one rack in the center and another about 6 inches from the broiler. Preheat the oven to 425°F.
2. Season the chicken. Sprinkle 8 bone-in, skin-on chicken thighs with kosher salt on both sides and underneath the skins. Set them aside briefly while you make the rub.
3. Mix the spiced tomato rub. In a small bowl or measuring cup, whisk together 5 tablespoons tomato paste, 1/3 cup extra virgin olive oil, the juice of 1 lemon, 4 minced garlic cloves, and 1 teaspoon each dried oregano, smoked paprika, ground cumin, and ground black pepper.
4. Coat the thighs. Spread the rub over both sides of the chicken and underneath the skins.
5. Fill the baking dish. Brush the bottom of a 9-by-13-inch baking dish with a splash of olive oil. Spread about three-quarters of the sliced onions across the bottom and arrange the chicken on top. Tuck the remaining onions and the sliced tomato between the thighs. Pour 1/4 cup water into the corners of the dish without washing the rub off the chicken.
6. Bake. Place the dish on the center rack and bake for about 40 minutes. Check the thickest part of a thigh with an instant-read thermometer, keeping the probe away from the bone. The chicken should reach 165°F.
7. Broil briefly. Move the dish to the upper rack and turn the broiler to high. Broil for 1 to 3 minutes, watching closely, until the tops brown lightly.
8. Rest and serve. Remove the dish from the oven. Let the chicken rest for 5 to 10 minutes, sprinkle with chopped parsley, and serve with the onions, tomatoes, and pan juices.

Tips for Juicy Baked Chicken Thighs

• Check the temperature, not just the clock. Thighs vary in size. At 425°F, start checking around the 40-minute mark and make sure the thickest part reaches 165°F without touching the bone.
• Leave the thighs skin side up. There’s no need to flip them. A short broil at the end gives the tops more color.
• Watch the broiler closely. The tomato paste in the rub can darken quickly.
• Try a few swaps. Red or white onions can stand in for yellow, chicken or vegetable stock can replace the water, and sweet paprika can replace smoked paprika. For a little heat, add a pinch of cayenne or Aleppo-style pepper to the rub.
• Using chicken breasts? Bone-in, skin-on breasts are another option. Bake them at 375°F for 30 to 35 minutes, as directed in the recipe notes, and check for 165°F in the thickest part. Watch them closely if they need a brief turn under the broiler.

What to Serve with Baked Chicken Thighs

There’s plenty of tomatoey sauce to spoon over pearl couscous or catch with crusty bread. For something green, add quick sautéed asparagus or smashed cucumber salad with fried lemon and feta.

I also like the idea of serving it with spanakorizo, Greek spinach rice. Its herbs and feta are lovely alongside the warm spices, onions, and tomato in the pan.

How to Store and Reheat Baked Chicken Thighs

Refrigerate leftover chicken with the vegetables and sauce in an airtight container for up to 4 days. To reheat, put everything in a covered baking dish at 325°F. Add a little water or broth if the sauce needs it, and heat the leftovers through.

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