Easy Baked Chicken Thighs
Juicy on the inside, and flavorful on the outside, these Easy Baked Chicken Thighs with onions, tomatoes, garlic, and fresh herbs are a real crowd pleaser! This sheet pan chicken dinner will become a regular feature on your weeknight menu.
Maybe it’s because I’m lazy, maybe it’s because I’m busy (or maybe both haha), but I just LOVE recipes like this one!
When you taste these easy baked chicken thighs and see how good they are, you won’t believe it took you just 10 minutes to prepare. Also, this easy sheet pan dinner is a paleo-approved and gluten-free meal!
First off, the prep work is more than minimal! We’re talking slicing an onion and tossing a few basic ingredients together. Then, you simply pop your chicken in the oven and forget about it.
Well, don’t forget it for real, please. I don’t want to be responsible for a kitchen disaster and a house lit on fire.
I’ll deny it’s my chicken thighs recipe anyway. So, set your timer for an hour and when you’re back, you’ll have a delicious dinner ready to be devoured!
To keep this dinner lean and low carb, I served these easy baked chicken thighs with a simple salad on the side. However, if you wanted to you could add some potatoes and veggies on your tray. Think bell peppers, carrots, cauliflower, broccoli…
The veggies would soak up the juice and taste absolutely amazing!
Admittedly, my baking sheet was just too small to fit everything. I’ll definitely do that when I have a grown-up kitchen with a grown-up oven that can fit a bigger pan. One day soon, hopefully!
If you tried these Paleo easy baked chicken thighs, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Easy Baked Chicken Thighs
Tender and juicy on the inside, and flavorful on the outside, these Easy Baked Chicken Thighs with onions, tomatoes, garlic, and fresh herbs are a real crowd pleaser! This paleo and gluten-free one sheet pan chicken dinner will become a regular feature on your weeknight menu.
- 8 boneless skinless chicken thighs about 2.2 lbs / 1 kg
- 9 oz cherry tomatoes 250 g
- 1 large white onion peeled and cut into large slices
- fresh thyme about a handful
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- sea salt to taste
- freshly cracked black pepper to taste
- 5 garlic cloves crushed with the back of a knife - keep the peel on
Preheat oven to 356F / 180C.
In a large bowl, combine chicken, cherry tomatoes and onion. Rub fresh thyme sprigs between your two hands and add to the bowl. Add balsamic vinegar and olive oil. Season with salt and pepper to taste. Toss until well combined.
Place chicken on a large baking sheet, then arrange tomatoes, onion, and garlic around it.
Bake for 1 hour or until chicken is cooked through, basting the chicken from time to time with the cooking juice. Serve with a mixed salad on the side.