Tomato Marinated Chicken Thighs

This tomato marinated chicken thighs recipe is simple, juicy, and full of flavor. With just a few ingredients, it creates a rich coating that caramelizes beautifully in the oven.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

Ingredients

▢ 3 tablespoon tomato paste
▢ ½ teaspoon kosher salt
▢ 1 tablespoon lemon juice
▢ 1 tablespoon extra virgin olive oil
▢ 6 boneless skinless chicken thighs

Instructions

Preheat the oven to 400°F / 200°C (355°F convection / 180°C fan). Line a baking dish with parchment paper or lightly grease it.
In a bowl, mix 3 tablespoon tomato paste, ½ teaspoon kosher salt, 1 tablespoon lemon juice, and 1 tablespoon extra virgin olive oil until smooth.
Pat 6 boneless, skinless chicken thighs dry with paper towels, then add them to the bowl and coat well with the tomato marinade.
Arrange the chicken thighs in a single layer in the prepared baking dish, spreading any remaining marinade over the top.
Bake for 20–25 minutes, until the chicken is cooked through and lightly caramelized around the edges.
Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Use All the Marinade: I like to spread any extra marinade over the chicken before baking, so the top gets a deeper color and more flavor.

Finish for More Color: If I want more caramelization, I broil it for the last 2–3 minutes, keeping a close eye on it so it doesn’t burn.

Don’t Skip Drying the Chicken: I always pat the chicken dry first so the marinade sticks better and the edges caramelize nicely instead of steaming.

Nutrition