Baked Boneless Skinless Chicken Thighs

These simple and deliciously Baked Boneless Skinless Chicken Thighs are tender and moist on the inside and crispy on the outside.

They are so much tastier and less expensive than boneless chicken breasts and are extremely easy to cook.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Oven-Baked Boneless Skinless Thighs?
• Top Tips From the Chef
• Recipe Variations
• What to Serve with Baked Chicken Thighs?
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Baked Boneless Chicken Thighs

Serve them with Bulgur Pilavi (Turkish Bulgur Rice Pilaf) and a bowl of Cacik (Turkish Yoghurt With Cucumbers), or Orzo Pasta Salad for a delicious meal the whole family will love.

The perfectly cooked, juicy, and crispy chicken thighs, and delicious Mediterranean vegetables in this one-pan roasted dish are satisfying every time!

This oven-baked chicken dish is perfect for a meal prep that you will find yourself making regularly.

Why This Recipe Works?

• You can prepare baked boneless thighs a couple of days ahead and bake them just before serving.

• This oven-baked chicken dish with vegetables is very easy to make with step-by-step pictures and instructions.

• Oven Baked Chicken Thighs is a whole meal all in one dish, a deliciously marinated chicken over a bed of Mediterranean vegetables.

• The leftovers will stay fresh for up to five days when refrigerated or for up to three months when frozen.

• You can use any part of the chicken for this Boneless Chicken Thighs recipe, they all will taste delicious!

• Use your air fryer to cook your vegetables to make them quicker and healthier.

• Chicken thighs produce delicious natural pan juices that blend into the sauce while baking.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Marinade

• Chicken Thighs -  I use skinless, boneless chicken thighs for this recipe. Pat them dry with a paper towel, do not rinse. You can substitute them with drumsticks or even make a mixture of both, they both will cook at the same time. If you want to use bone-in chicken thighs, add an extra 10-15 minutes to the cooking time.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops or buy it online from Amazon .

• Yogurt - It helps the chicken get tender and melt in the mouth.

Vegetables

• Eggplants - Pick slightly firm but not hard eggplants with shiny and smooth skin and peel them in stripes like a zebra pattern. Small ones are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter.

• Potatoes - You can use any type of potatoes (including sweet potatoes) you have in hand.

• Peppers - I generally use red pepper for this dish but you can use any of your favorites.

• Tomatoes - Use the best tomatoes you can find (like plum tomatoes).

How to Make Oven-Baked Boneless Skinless Thighs?

Making this delicious oven-baked boneless chicken thighs is very simple and straightforward.

However, to achieve the best results you need to follow a few tips and simple steps:

Marinate the Chicken Thighs

Like when baking Chicken Leg Quarters, pat dry the chicken thighs with a paper towel, don't be tempted to rinse your chicken!

Combine one tablespoon of olive oil, yogurt, chili flakes, tomato paste, freshly ground black pepper, and salt in a large bowl.

Add the chicken thighs into the bowl and mix them well until all the chicken pieces are covered with marinade. 

Cover the bowl and let the chicken thighs marinate for half an hour while preparing the vegetables.

Marinate them overnight if you have time.

Prepare the Vegetables

Wash your eggplants and pat dry them with a towel.

Peel them in a zebra pattern and slice them 1 cm in thickness. Set them aside.

Peel the potatoes and slice them slightly thinner than the aubergines.

Deseed your peppers and cut them into chunks.

Preheat the oven to 180° C (360° F).

Heat the vegetable oil in a frying pan on medium-high heat and fry the aubergines until slightly browned on both sides and cooked halfway through.

Place them on a colander or a paper towel to get rid of excess oil. 

Add some more oil to the pan if needed, and repeat the same with the potatoes and peppers.

Using Air Fryer For Cooking the Vegetables

Alternatively, you can use your air fryer to cook the vegetables.

Set your air fryer to "air fry" mode to 190° C (375°) and fry the eggplants, potatoes, and peppers until slightly browned and cooked halfway through.

Build the Dish

Arrange the eggplants on the bottom of your baking dish and lightly season with salt and pepper.

Spread the potatoes on top of the aubergines and sprinkle on some more seasoning.

Slice the tomatoes and arrange them along with the red peppers on top of the potatoes.

Remove the chicken thighs from the marinade (reserve the marinade) and nicely arrange them on top of the tomatoes in a single layer.

Mix 150 ml of water with the reserved marinade in the bowl, and spread it on top of the chicken thighs.

Place the dish in the preheated oven and bake it for 40 to 45 minutes, until the chicken is nicely charred and the vegetables are softened.

Top Tips From the Chef

• You can use other cuts of chicken including, drumsticks, wings, or breasts. However, different cuts of chicken will require different cooking times.

• If you want to use bone-in chicken thighs, add an extra 10-15 minutes to the cooking time.

• Use a meat thermometer to make sure the chicken pieces are cooked thoroughly until the core temperature reaches 74 °C (165 °F) degrees.

• Alternatively, you can use your air fryer for the vegetables. Set your air fryer to "air fry" mode to 190° C (375°) and fry the aubergines, potatoes, and peppers until slightly browned and cooked halfway through.

Recipe Variations

• Marinate the chicken thighs with olive oil, lemon juice, minced garlic, and your choice of fresh herbs (such as rosemary, thyme, or basil).

• Season the chicken thighs with Cajun spice mix, paprika, and a touch of cayenne pepper for heat. For the vegetables, use sweet potatoes, bell peppers, and red onions.

• Marinate the chicken thighs with soy sauce, ginger, garlic, and a touch of honey for a sweet and savory Asian twist. For the vegetables, use broccoli florets, bell peppers, and snap peas. Toss them in a bit of sesame oil. Sprinkle sesame seeds over the chicken and vegetables before roasting.

What to Serve with Baked Chicken Thighs?

Baked Boneless Chicken Thighs are a versatile dish and you can serve them in a variety of ways.

Here are a few of my favorite serving suggestions:

• Lebanese Rice Pilaf with Vermicelli

• Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

• Air Fryer Brussel Sprouts

• Orzo Pasta Salad

• Turkish Pide Bread - Ramazan Pidesi

• Greek Cucumber Salad.

Storage and Reheating

Storage

You can keep the leftovers in an airtight container refrigerated for up to five days.
Alternatively, you can place them in a freezer-safe container or Ziploc bag and freeze them for up to three months.

Reheating

To reheat, preheat your oven to around 350°F (175°C).

Place the chicken thighs in an oven-safe dish and cover with aluminum foil.

You can add a bit of chicken broth, stock, or sauce to help keep them moist.

Heat the chicken thighs for about 15-20 minutes or until they reach an internal temperature of 165°F (74°C).

You can also use a microwave to reheat chicken thighs.

Place the chicken thighs on a microwave-safe plate.

Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.

Reheat in 30-second intervals on medium power, checking for doneness after each interval.

Recipe FAQs

Related Recipes

For more scrumptious boneless chicken thigh recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these Oven Roasted Boneless Chicken Thighs as much as you enjoy eating them! 🙂

Bon appétit! / Afiyet Olsun! 

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