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.

These are the ingredients you will need to make this easy baked chicken dish. You can see the full list if you click on 👇 "learn more" button.

Start with preparing the marinade. Place all the ingredient a large enough bowl and mix them well until all combined.

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

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

Peel the potatoes and slice them slightly thinner than the aubergines. Set them aside and preheat your oven to 180 °C.

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.

Repeat the same with the potatoes and peppers. Build your dish up starting with a layer of aubergines followed by potatoes.

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

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

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.

Serve it with Bulgur Pilaf on the side. Click on 👇 "learn more " for the full recipe with step-by-step instructions.