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    Cooking Gorgeous » All Recipes » Main Dishes

    Baked Boneless Chicken Thighs

    Published: May 31, 2022 · Modified: Oct 9, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These simple and deliciously Baked Boneless Chicken Thighs are tender and moist on the inside and crispy on the outside. They are so much tastier and less expensive than chicken breast meat and are extremely easy to cook. Serve them with Bulgur Pilavi (Turkish Bulgur Rice Pilaf) and a bowl of Cacik (Turkish Yoghurt With Cucumbers) or Orzo Pasta Salad for a meal everyone will love.

    baked boneless chicken thighs served with bulgur Pilavi
    Roasted Boneless Chicken Thighs served with Bulgur Pilavi
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Top Tips From The Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Baked Boneless Chicken Thighs

    The perfectly cooked, juicy 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.

    oven roasted chicken thigh fillets

    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 keep 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 Baked 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 and Substitutes

    Labelled picture of ingredients for chicken thighs
    • 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 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&melt in the mouth.
    • Aubergines - Pick slightly firm but not hard aubergines with shiny&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).

    Step-by-Step Instructions

    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

    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.

    marinade ingredients are placed in a 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.

    The chicken thighs are covered with marinade

    Prepare The Vegetables

    Wash your aubergines and pat dry them with a towel. Peel them in a zebra pattern and slice them 1 cm in thickness. Set them aside.

    peeled and sliced aubergines

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

    peeled and sliced potatoes

    Deseed your peppers and cut them into chunks.

    diced peppers for baked boneless chicken thighs

    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 for cooking 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.

    Build The Dish

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

    the fried aubergines are arranged in an oven dish

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

    the potatoes are layered on top of the aubergines

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

    Sliced tomatoes and peppers are arranged 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.

    the marinated chicken pieces are scattered on top of the vegetables

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

    The dish is baked until the chicken thighs are charred

    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 cook times.
    • If you want to use bone-in chicken thighs, add 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.

    Serving Suggestions

    There are many options for serving this delicious chicken dish such as Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Air Fryer Brussel Sprouts, Orzo Pasta Salad, Turkish Pide Bread - Ramazan Pidesi and Greek Cucumber Salad.

    Recipe FAQs

    How to store the leftover roast chicken thigh fillets?

    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.

    How long does it take to cook chicken thighs?

    Depending on the size, it might take between 20 minutes to 40 minutes to cook chicken thighs. The safest way to understand if they are cooked is to use a meat thermometer and make sure you bake them until the internal temperature reaches 74 °C (165 °F) degrees.

    Can I make this dish without frying the vegetables?

    Yes, this dish can be prepared with raw vegetables if you don't have time to pre-fry them. However, frying the vegetables before roasting them intensifies the flavors.

    Related Recipes

    For more scrumptious & easy chicken recipes why not try:

    • Tandoori Chicken
    • Tavuk Sote (Turkish Chicken Sauté)
    • Salt and Pepper Chicken
    • Cajun Chicken and Shrimp Pasta

    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! 

    Baked Boneless Chicken Thighs

    Baked Boneless Chicken Thighs

    Ayla Clulee
    These simple and deliciously Baked Boneless Chicken Thighs are tender and moist on the inside and crispy on the outside.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Mediterranean
    Servings 4 people
    Calories 835 kcal

    Equipment

    • 1 kitchen scale
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 frying pan
    • 1 medium baking dish

    Ingredients
     
     

    For Marinating the Chicken Thighs

    • 8 chicken thighs
    • 1 tablespoon tomato paste
    • 1 tablespoon olive oil
    • ½ tablespoon yoghurt
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon flaked chilli (pul biber)
    • 1 teaspoon salt

    For the Vegetables

    • 2 large aubergines (around 700 grams)
    • 3 medium potatoes (around 500 grams)
    • 1 large red romano pepper (chunky diced)
    • 2 large tomatoes
    • ⅓ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup oil for frying
    • 150 ml vegetable stock or water

    Instructions
     

    Marinate the Chicken Thighs

    • 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.

    Prepare the Vegetables

    • Wash your aubergines 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.
    • 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 to get rid of excess oil.
    • Add some more oil to the pan if needed, and repeat the same with the potatoes and peppers.
    • Alternatively, you can use your air fryer for the vegetables. Set your air fryer to "air fry" mode to 190° C (375° F) and fry the aubergines, potatoes, and peppers until slightly browned and cooked halfway through.

    Build The Dish

    • Arrange the aubergines on the bottom of your 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 preheated oven and bake it for 40 to 45 minutes, until the chicken is nicely charred and the vegetables are softened.

    Notes

    • You can use other cuts of chicken including, drumsticks, wings, or breasts. However, different cuts of chicken will require different cook times.
    • If you want to use bone-in chicken thighs, add 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.
    • 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.

    Nutrition

    Calories: 835kcalCarbohydrates: 50gProtein: 44gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 222mgSodium: 966mgPotassium: 2020mgFiber: 13gSugar: 14gVitamin A: 2566IUVitamin C: 102mgCalcium: 78mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Joan

      June 10, 2022 at 1:03 pm

      5 stars
      Thank you for sharing this recipe. Putting this in the weekday dinner recipe book!

      Reply
    2. Mandy

      June 10, 2022 at 1:04 pm

      5 stars
      This was easy to make& it came out so juicy & flavourful! Very delicious! I will definitely make this again!!

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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