Summer is beginning to peak through here in Toronto. Birds chirping in the morning and longer sunny days. These chicken thighs are easy to throw together for a weeknight supper that feels special. My husband and kids devour these, even my youngest son Dashel who can be picky!
The spices are simple – paprika, thyme and oregano, and one red onion and one red pepper that caramelize in a hot oven with the juicy boneless chicken thighs.
I serve this for dinner with rice or a simple salad. The next day, I chop up the leftovers and scoop them into warm corn tortillas with avocado and lime for lunch.
Don’t skip the addition of the red wine vinegar (balsamic would work too) in the last bit of cooking, it really adds a lot of flavour and helps you flip the chicken.
- 6 boneless skinless chicken thighs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 red pepper chopped into large chunks
- 1 red onion peeled and quartered
- 3 tablespoons olive oil
- 1.5 tablespoon red wine vinegar
Heat oven to 400 degrees. Use a paper towel to pat the chicken thighs dry. Mix the salt and pepper and spices in small bowl. Pour the olive oil into an oven safe dish – I love to use a cast iron pan. Layer the chicken thighs in the pan and sprinkle half of the seasoning. Flip the chicken over and sprinkle the remaining seasoning. Tuck the red onion and pepper around the chicken. Bake for 40 minutes, remove from oven and drizzle the red wine vinegar over the chicken. Flip the chicken thighs over and return to oven for another 10-15 minutes until brown and crispy. Enjoy!