These simple yet delightful Boneless Chicken Thighs, baked to perfection, are tender and moist on the inside while achieving a crispy exterior.

Preparing these tasty oven-baked boneless chicken thighs is simple. Click on 👇 "learn more" for the complete list of ingredients.

To create the marinade, mix together olive oil, yogurt, chili flakes, tomato paste, black pepper, and salt in a large bowl.

Place the chicken thighs into the bowl and thoroughly coat them with the marinade. Allow the chicken thighs to marinate for half an hour.

While the chicken is marinating, prepare the vegetables. Peel the eggplants in a zebra pattern and slice them to a thickness of 1 cm. Set them aside.

Peel the potatoes and slice them slightly thinner than the eggplants. Deseed your red peppers and cut them into chunks. Set them aside.

Heat the vegetable oil in a frying pan over medium-high heat, then fry the eggplants until they are lightly browned on both sides and cooked halfway through.

Repeat the same process with the potatoes and peppers. Arrange the eggplants on the bottom of your dish, then layer the potatoes on top. Add some seasoning

Slice the tomatoes and nicely arrange them along with the red peppers on top of the potatoes. Sprinkle on some more salt and freshly ground pepper.

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

Mix 150 ml of water with the reserved marinade, and spread it on top of the chicken. Place the dish in oven and bake it until the chicken is nicely charred.

Serve it with some healthy bulgur pilaf on the side. Click on 👇 "learn more" for the full recipe with step-by-step instructions.