Baked Boneless Chicken Thighs

5 from 8 votes

Baked Boneless Chicken Thighs

My Baked Boneless Chicken Thighs are easy to prepare, don’t require much hands-on time, and work just as well for a relaxed family dinner as it does for meal prep during the week.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 983kcal

Author: Ayla Clulee

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 eggplants (around 700 grams/1 ½ lbs)
3 medium potatoes (around 500 grams/1 lbs)
1 large red romano pepper (chunky diced)
2 large tomatoes
⅓ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup oil for frying
⅔ cups vegetable stock or water

US Customary - Metric

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 eggplants and pat them dry with a towel.
Peel them in a zebra pattern and slice them 1 cm (½") 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 eggplants at the bottom of your dish and lightly season them with salt and pepper.
Spread the potatoes on top 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 (⅔ cups) 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 cooking times.
Allow time for the marinade to soak into the chicken.
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).
Cut vegetables evenly for consistent cooking.

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