Baked Chicken Thighs

Ingredients

• 400 g Boneless, skinless chicken thighs
• 1 tbsp Avocado or olive oil
• 2 tbsp Tomato paste
• 1 Garlic (Finely chopped)
• 1 tsp Smoked paprika
• 0.25 tsp Ground cumin
• 0.25 tsp Dried oregano
• 0.5 Lemon juice (Juice of half a lemon)
• Salt (To taste)
• Ground black pepper (To taste)

Steps

1. 1

   Preheat the oven to 200 °C. Line a baking sheet with parchment paper.

2. 2

   Place the oil, lemon juice, chopped garlic, tomato paste, smoked paprika, cumin, oregano, salt, and pepper in a bowl.

3. 3

   Mix with a spoon or small whisk until the tomato paste is completely incorporated with the oil and a uniform marinade forms.

4. 4

   Add the chicken thighs and toss until they are coated with the marinade on all sides.

5. 5

   Cover the bowl and marinate the chicken in the refrigerator for 30 minutes.

6. 6

   Place the marinated thighs on the prepared baking sheet, leaving some space between each piece so they bake and brown evenly.

7. 7

   Bake at 200 °C for 25 to 30 minutes, until the chicken is fully cooked and lightly browned. If using a thermometer, the center should reach 74 °C.

8. 8

   Remove the baking sheet from the oven, let the chicken rest for a few minutes, and serve hot.

Notes

The recipe specifies avocado or olive oil; the instructions mention olive oil. Do not overcrowd the baking sheet to encourage browning. Keep the chicken refrigerated during marination.

Nutrition per serving

• main course
• high-protein
• healthy
• baked
• gluten-free
• dairy-free
• low-carb