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

Making this delicious oven-baked boneless chicken thighs is straightforward. Click on 👇 "learn more" for the full list of ingredients.

To make the marinade, combine olive oil, yogurt, chili flakes, tomato paste, 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. Let the chicken thighs marinate for half an hour.

Prepare the vegetables while the chicken is marinating. Peel the eggplants in a zebra pattern and slice them 1 cm in thickness. 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 on medium-high heat and fry the eggplants until slightly browned on both sides and cooked halfway through.

Repeat the same with the potatoes and peppers. Arrange the eggplants on the bottom of your dish, and then spread the potatoes on top. Sprinkle on 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 (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, 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.