Garlic & Herb Tomato Chicken Thighs
By: Toya.L
This is a flavorful and aromatic dish that brings together the richness of tomato paste with the depth of fresh herbs and garlic. The chicken thighs are coated with a savory tomato paste mixture infused with minced garlic, oregano, smoked paprika, and olive oil. As the chicken bakes, the tomato paste caramelizes, creating a delicious, slightly tangy crust while keeping the meat juicy and tender. The herbs and garlic enhance the savory flavor, making every bite a perfect balance of earthy and bright notes. Serve with roasted vegetables, mashed potatoes, or a simple salad for a wholesome, satisfying meal.
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❤️What is there to love about Garlic & Herb Tomato Chicken Thighs❤️
- Tender, Juicy Chicken: Chicken thighs are naturally moist and tender, making them perfect for braising. The slow cooking in a flavorful sauce ensures they stay succulent and packed with flavor.
- Garlic Infusion: Garlic gives the dish a warm, aromatic depth that enhances every bite. It’s a comforting flavor that pairs well with the acidity of the tomatoes and herbs.
- Herb Aromas: Fresh or dried herbs like parsley, and oregano add earthy, fragrant notes. They complement the garlic and tomatoes beautifully, creating a Mediterranean vibe.
- Rich Tomato Sauce: The tomato base adds a bright, tangy sweetness, which balances the richness of the chicken and garlic. It also creates a luscious sauce that’s perfect for spooning over cauliflower rice, or mashed cauliflower.
- Nutrient-Rich and Versatile: Tomatoes are loaded with vitamins and antioxidants, and you can easily modify the dish with veggies like bell peppers or zucchini to boost its nutrition.
- Comfort Food with Flair: The dish feels like a comforting, home-cooked meal, but the vibrant flavors give it a restaurant-quality appeal.
Garlic & Herb Tomato Chicken Thighs Ingredients:
Garlic & Herb Tomato Chicken Thighs Instructions:
- Preheat the Oven: Preheat your oven to 400°F (204°C)
- Prepare the Chicken Marinade: In a mixing bowl, mix olive oil, tomato paste, lemon juice, minced garlic, fresh parsley, oregano, garlic powder, smoked paprika, salt, and pepper. Add the chicken thighs to a large bowl and pour the marinade over the chicken, making sure each piece is well-coated. You can cover and refrigerate for at least 1 hour, or overnight for more flavor. Or if short on time you can go ahead and cook the chicken. It still comes out flavorful.
- Bake the chicken: Arrange the marinated chicken in a baking dish. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden. You can check the temperature with a meat thermometer inserted into the thickest part of the meat, without touching the bone.
- Rest & Serve: Remove the chicken from the oven and let it rest for a few minutes.
- Enjoy: Serve the Garlic & Herb Tomato Chicken Thighs with cauliflower rice, a fresh salad, or roasted vegetables.
Garlic & Herb Tomato Chicken Thighs
Equipment
Ingredients
- 6 large Chicken thighs
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 1 large Lemon juiced
- 6 large Garlic cloves minced
- 2 tbsp Parsley
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tbsp Oregano
- 1/2 tbsp Smoked Paprika
- 1/2 tsp Garlic Powder
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C)
- Prepare the Chicken Marinade: In a mixing bowl, mix olive oil, tomato paste, lemon juice, minced garlic, fresh parsley, oregano, garlic powder, smoked paprika, salt, and pepper. Whisk well, Add the chicken thighs to a large bowl and pour the marinade over the chicken, making sure each piece is well-coated. You can cover and refrigerate for at least 1 hour, or overnight for more flavor. Or if short on time you can go ahead and cook the chicken. It still comes out flavorful.
- Bake the chicken: Arrange the marinated chicken in a baking dish. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden. You can check the temperature with a meat thermometer inserted into the thickest part of the meat, without touching the bone.
- Rest & Serve: Remove the chicken from the oven and let it rest for a few minutes.
- Enjoy: Serve the Garlic & Herb Tomato Chicken Thighs with cauliflower rice, a fresh salad, or roasted vegetables.
Video
Nutrition
Tips for Garlic & Herb Tomato Chicken Thighs:
- Seasoning the Chicken: Dry the chicken thighs with a paper towel before seasoning to help the seasoning stick.
- Use Fresh Herbs: Fresh herbs like rosemary, thyme, and oregano will infuse the sauce with deep flavors. Add them during the cooking process, but reserve a few to garnish at the end for an extra burst of freshness.
- Finishing Touches: Garnish with freshly chopped parsley or basil to add a fresh, green note at the end.
Flavor Variations:
- Mediterranean Twist: Herbs: Add a mix of oregano, basil, and thyme. Vegetables: Include chopped zucchini, bell peppers, and artichoke hearts. Add-ins: Stir in Kalamata olives and crumbled feta towards the end of cooking for a tangy, briny flavor.
- Spicy Kick: Herbs: Use thyme and add a dash of cayenne pepper or smoked paprika for a smoky heat. Tomatoes: Blend in a few roasted red peppers with the tomatoes for extra depth. Add-ins: Include crushed red pepper flakes or freshly chopped jalapeños for heat.
- Smoky & Tangy: Herbs: Incorporate smoked paprika and cumin for a smoky undertone. Tomatoes: Swap out fresh or canned tomatoes with fire-roasted tomatoes for extra smokiness. Add-ins: Stir in a splash of balsamic vinegar or red wine to add tangy depth to the sauce.
- Cajun Flair: Herbs: Add Cajun seasoning or a mix of thyme, oregano, paprika, and garlic powder. Tomatoes: Replace regular tomatoes with a combination of tomatoes and diced andouille sausage for added richness. Add-ins: Include a little hot sauce or Tabasco to turn up the heat.
Storing, freezing, thawing, and reheating instructions:
Storing: Let the chicken thighs cool completely after cooking. Place them, into an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: Once the chicken thighs have cooled, place them in a freezer-safe airtight container or heavy-duty freezer bags. Be sure to include plenty of the tomato sauce to prevent the chicken from drying out.
Thawing: Refrigerator Method: For best results, thaw the frozen chicken thighs in the refrigerator overnight. This method ensures even thawing and helps retain the texture. Quick Thawing: If you’re short on time, you can thaw the chicken thighs in their container or bag by placing them in a bowl of cold water. Change the water every 30 minutes until thawed. Avoid Room Temperature: Never thaw chicken at room temperature, as this could lead to bacterial growth.
Reheating: Stovetop: For the best results, reheat the chicken thighs and sauce in a skillet or saucepan over medium heat. Stir occasionally, ensuring the chicken heats evenly. If the sauce has thickened during storage, add a splash of chicken broth or water to loosen it up. Oven: Preheat the oven to 350°F (175°C). Place the chicken thighs and sauce in an oven-safe dish, cover with foil, and reheat for 20-25 minutes or until heated through. This method helps maintain moisture. Microwave: Place the chicken thighs and sauce in a microwave-safe dish. Cover with a microwave-safe lid or wrap, and reheat on medium power for 2-3 minutes, stirring halfway through. Be sure not to overheat, as this can dry out the chicken.
Frequently Asked Questions:
- Can I use boneless chicken thighs instead of bone-in? Yes, boneless chicken thighs will work, but they may cook faster. You can reduce the cooking time by about 10-15 minutes. Bone-in thighs typically provide more flavor and stay juicier during braising.
- Can I make this dish ahead of time? Yes! This dish actually tastes even better the next day as the flavors continue to develop. You can make it 1-2 days ahead, refrigerate it, and reheat when ready to serve.
- How can I make the sauce more flavorful? You can boost the sauce flavor by adding a splash of red wine, balsamic vinegar, to the mixture.
- What can I serve this chicken with? This chicken goes great with cauliflower rice, mashed cauliflower, sauteed spinach, roasted broccoli, green beans, or a side salad.