Tomato marinated roasted chicken thighs
Dimitra's Dishes · ♥ 456 likes · 15.2K views · 51 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole chicken thighs
- 2 tbsp tomato paste
- 3–4 tbsp olive oil
- 4 cloves garlic cloves
- 2–3 tbsp white balsamic vinegar
- salt
- freshly cracked black pepper
- 1–2 tsp oregano
- crushed red pepper flakes
In a pitcher combine the tomato paste, olive oil, grated garlic, white balsamic vinegar, salt, black pepper, oregano and crushed red pepper flakes.
- ¼ tsp cinnamon
Add a pinch of cinnamon, about a quarter teaspoon, and mix until combined; loosen with more white balsamic if it is too thick.
Spoon the marinade over both sides of the chicken and rub it in so the chicken is fully coated; marinate a few hours or overnight, or bake right away.
Bake at 425 degrees Fahrenheit about 35 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
Optionally finish in an air fryer for a crisper skin, but note the marinade will drip off if the whole dish is cooked in one.
- dried coriander
Serve with Mediterranean rice pilaf, tzatziki and a salad, pouring the pan sauce over the chicken.
Serving the tomato chicken