Chile-Rubbed Roasted Chicken
A quick weeknight chicken dinner with a smoky chile rub, roasted over a bed of tomatoes and onions until juicy and golden.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 32g
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 2 tbsp chili powder
- 3 tbsp olive oil
- 4 medium tomatoes
- 1 large onion
- ¼ cup fresh cilantro
Instructions
- 1
Preheat oven to 425°F. In a small bowl, mix 2 tbsp chili powder, 1 tsp salt, and 1 tsp black pepper. Rub the mixture all over the 4 chicken thighs.
- 2
Cut 4 tomatoes into wedges and 1 onion into thick slices. Toss with 2 tbsp olive oil and a pinch of salt. Spread in a single layer in a 9x13 inch baking dish.
- 3
Place the seasoned chicken thighs on top of the vegetables, skin side up. Drizzle with remaining 1 tbsp olive oil.
- 4
Roast for 25-30 minutes, until the chicken skin is crispy and browned and the juices run clear when pierced. The vegetables should be soft and caramelized.
- 5
Scatter 0.25 cup chopped cilantro over the top before serving.
Tools you’ll need
- 9x13 inch baking dish
- small bowl
- knife
- cutting board
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