Last updated: September 2023

6 ingredients, simple ingredients, and a comforting easy dinner recipe for the whole family.

These oven-basked chicken thighs are a treasured family recipe that we’ve historically called “grandma’s chicken”. My grandma would make it for us all the time growing up and I used to think it was this fancy, complicated recipe but it turns out, it couldn’t be easier! They’re savory, the prep is easy (only 6 ingredients), and my family always enjoys it! If you have the time, marinate these in the Greek yogurt and tomato paste for a few hours before baking for extra flavor and tenderness!

INGREDIENTS

• Boneless, skinless chicken thighs: boneless and skinless are the only way I’ve made this recipe. I don’t have to worry about de-boning or removing the skin when I serve to my toddler.

• Greek yogurt: this is the KEY to make the chicken thighs tender in this recipe. You can certainly use whole milk yogurt instead.

• Tomato paste: gives the chicken thighs the nice, tomato-y flavor. The beauty here is that you can add more or less than I note in the recipe.

• Seasonings (salt, pepper, garlic powder): I keep it simple with seasonings in this recipe because the flavor is already so great with the Greek yogurt and tomato paste. As with all recipes, you can add more or less of the seasonings based on your preference.

• Olive oil: I grab a paper towel and spread a little olive oil throughout the baking dish before I prepare my chicken in there. This isn’t really necessary - sometimes I’ve forgotten this step and it’s still totally fine. Chicken doesn’t stick and overall clean-up of the dish is the same!

DIRECTIONS

• Preheat oven to 400F

• Grease an oven-safe baking dish with olive oil (I spread with paper towel) or spray with non-stick cooking spray

• Cut chicken thighs into 1-1.5 inch pieces with kitchen scissors (I also like to cut the tendons off)

• Add chicken thighs and other ingredients and mix well

• Bake for about 40 minutes (oven times may vary, but internal temperature should reach 165F).

NOTES

• Store in air-tight container in fridge for 3 days. I haven't frozen these yet, so will add freezing instructions once we try freezing and eating after.

• For more of a tomato-y taste, you can add closer to 3 tbsp of the tomato paste.

• Option to marinate the chicken thighs with all ingredients for 1-3 hours before baking for extra tenderness and flavor!

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