Oven Roasted Chicken Thighs
Ingredients
8 bone-in skin-on chicken thighs (about 2lbs)
1/4 cup avocado oil + 2 tbsp
1/4 cup lemon juice
3 tbsp tomato paste
1 tbsp kosher salt + 2 tsp
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp coriander
3/4 tsp sumac
1 1/2 red onions, thinly sliced
1 1/2 cups cherry tomatoes
1/2 tsp black pepper
Method
Prep the marinade by whisking together the 1/4 cup of avocado oil, lemon juice, tomato paste, 1 tbsp salt, oregano, garlic powder, coriander, and sumac until smooth. Add the chicken thigh into the marinade and toss them around until they are all evenly coated in the mixture. Place the chicken in the fridge to marinate for 4-12 hours, the longer the better.
30 minutes before you start cooking, pull the chicken out of the fridge to start to come up to room temperature. Preheat your oven to 400°F.
In a large skillet or roasting pan add in the thinly sliced red onion and cherry tomatoes. Toss them with the remaining 2 tbsp of avocado oil and 2 tsp of salt along with the pepper.
Arrange the chicken thighs on top of the bed of onions and tomatoes, and pour the remaining marinade over top of the chicken thighs.
Place the chicken into the oven and bake for 45-50 minutes at 400°F or until an internal to of 165°F-170°F. Once done remove the chicken from the oven and allow the thighs to rest for 10 minutes before serving. I love to serve this with rice and a fresh cucumber and avocado salad.
Notes
This is one of my new favorite ways to make chicken thighs. It's super easy and low maintenance while still being so delicious. This can be made ahead of time, heated up in the oven, or made for meal prep. Enjoy!
