Baked Chicken Thighs with Spiced Tomato Rub
Bone-in, skin-on chicken thighs roast over onions and fresh tomato. A rub of tomato paste, garlic, lemon, and warm spices adds bold flavor without marinating, and a brief broil gives the tops color.
Servings: 8 pieces
Calories: 312.9kcal
Ingredients
Ingredients
For the chicken
- 8 bone-in, skin-on chicken thighs, trimmed of excess fat
- Kosher salt
- Extra virgin olive oil, for the baking dish
- 3 medium yellow onions, halved and thinly sliced
- 1 vine-ripe tomato, halved and sliced
- ¼ cup water
For the spiced tomato rub
- 5 tablespoons tomato paste
- 1/3 cup extra virgin olive oil, more as needed
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
To finish
- Chopped fresh parsley
Instructions
- Get ready. Set one oven rack in the center and another about 6 inches from the broiler. Preheat the oven to 425°F.
- Season the chicken. Sprinkle the thighs with kosher salt on both sides and underneath the skins. Set aside briefly while you make the rub.
- Make the spiced tomato rub. In a small bowl or measuring cup, whisk together the tomato paste, olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, and black pepper.
- Coat the chicken. Spread the rub over both sides of the thighs and underneath the skins.
- 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 sliced tomato between the thighs. Pour the water into the corners of the dish without washing the rub off the chicken
- Bake. Bake on the center rack for about 40 minutes, until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, reads 165°F.
- Broil. 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.
- Rest and serve. Remove the dish from the oven and let the chicken rest for 5 to 10 minutes. Sprinkle with parsley and serve with the onions, tomato, and pan juices.
Video
Notes
- Shop this recipe: Visit our shop for the olive oil, cumin, oregano, and smoked paprika used here.
- To use chicken breasts: Substitute bone-in, skin-on chicken breasts. Bake at 375°F for 30 to 35 minutes, until the thickest part reaches 165°F. If the skins need more color, broil briefly and watch closely.
- Storage: Refrigerate leftover chicken, vegetables, and sauce in an airtight container for up to 4 days.
- To reheat: Put the leftovers in a covered baking dish at 325°F. Add a little water or broth if needed and reheat until the chicken reaches 165°F.
Nutrition
Calories: 312.9kcal | Carbohydrates: 8.1g | Protein: 20.1g | Fat: 28.1g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 110.7mg | Sodium: 323.2mg | Potassium: 540mg | Fiber: 2g | Vitamin A: 502IU | Vitamin C: 10.7mg | Calcium: 49.9mg | Iron: 1.8mg