Oven Roasted Chicken Thighs with Okra and Tomatoes
Oven roasted chicken thighs are served with a rich sauce of sliced okra, tomatoes and herbs. It’s one of my favorite recipes for using up a late summer garden bounty.
My summer garden is looking pretty pitiful these days. Where bounty once thrived just a month ago has finally given away to a few mealy tomatoes. Time to clean out those beds and plan for fall.
Except for the okra plants. The okra takes a licking and keeps on ticking, which has me searching for a creative okra recipe or two. Luckily, okra doesn’t have a very overpowering flavor. It is fairly easy to chop up a few handfuls to add to gumbo or savory African inspired peanut stew. However, roasted with a few handfuls of cherry tomatoes and herbs, they produce a delicious side dish with great flavors. When paired with crispy baked chicken thighs, you will end up with a delicious and easy chicken dinner that will please the whole family.
Even if you don’t have a garden, don’t let that stop you from making this simple chicken recipe. This time of the year, I can always find okra in the produce section of my grocery store or at the local farmers market.
Ingredients and tools you will need
To make this chicken thighs recipe, you will need a few simple ingredients:
- 8 bone-in skin-on chicken thighs – If you are one of those people who religiously chooses boneless, skinless chicken breasts because it’s healthy, you have been missing out on a whole lot of flavor, my friend. Chicken thighs are also an excellent source of lean protein. In fact, skinless, boneless chicken thighs contain only about 30 extra calories than chicken breasts.
- 2 tablespoons of vegetable oil or canola oil – peanut or olive oil can also be used, but they have a distinct flavor that will slightly alter the taste of the dish. If you want to add even more flavor, use a little bacon fat.
- 1 cup sliced fresh okra or frozen okra – slice it up into 1/4 -inch pieces. If using fresh okra pods, look for smaller pods no larger than your fingers. The larger the pods get, the tougher the texture.
- 2 cups cherry tomatoes
- 4 fresh garlic cloves, minced
- 1 cup chicken stock – store bought is fine but check out this post for homemade chicken stock.
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh basil or 1 ½ teaspoons dried
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- Salt and black pepper to taste
- Large skillet
- 9 x 12 x 2 inch casserole dish
How to Make Oven Roasted Chicken Thighs with Okra and Tomatoes
We’re leaving the skin on in this recipe. Because deliciously crispy skin makes me swoon and a little melted fat in the tomato sauce gives it a luxurious richness.
- Preheat the oven temperature to 350 degrees F.
- Season the chicken on all sides with salt and pepper.
- Heat the oil in the skillet over medium high heat. Once the oil is hot, place the chicken skin side down in the hot oil. I loathe rubbery skin on my chicken. This step is the best way to achieve the crispiest skin. You will need to do this in batches to avoid overcrowding the pan. You want the skin touching the hot skillet so it can crisp up. The skin should be perfectly browned after about 5-7 minutes. Remove the chicken from the skillet and set it aside on paper towels, but don’t drain the pan.
- Add the okra to the drippings in the pan. If using frozen okra, don’t even bother thawing it. But be careful because water droplets from the frozen okra can cause the hot oil to pop. Sauté the okra until browned on all sides, or until tender, about five minutes.
- Add the minced garlic and cook until you can start to smell the garlic. This should take anywhere from 30 seconds to one minute. This is just long enough to get rid of that spicy bite that raw garlic has and allow it to impart its yummy flavor into the dish.
- Add the chicken broth and tomato paste to the pan. The tomato paste will give the sauce a more concentrated flavor. Whisk the tomato paste into the chicken broth until it is completely dissolved.
- Add the juicy tomatoes and herbs. Bring it to a simmer and cook for 2 to 3 minutes. Taste the sauce and season with salt and pepper to your preference.
- Spread the tomato and okra mixture into the bottom of the baking dish. Nestle the bone-in thighs on top. Bake in the preheated oven for 40-45 minutes or until the meat’s internal temperature reaches 165 degrees F. A good quality meat thermometer can help with this.
- Once you pull the chicken out of the oven, allow it to rest for 10-15 minutes before serving. As the chicken roasts, all the juices rise to the surface. If you cut into the chicken right when it comes out of the oven, all those juices will run out. Letting the meat rest allows the juices to slowly redistribute back into the meat. Juicy chicken = success!
- Serve the okra and tomatoes as a healthy side dish or spoon them over the top of the chicken like a sauce.
Storage, freezing and reheating instructions
Storage. Transfer everything to an airtight food safe container within two hours. For best results when reheating, I recommend storing the chicken separately from the tomatoes and okra. Consume within four days.
Reheating. For crispy skin, I recommend reheating the chicken in a 350 degree oven for about 15 minutes until heated through. You could also reheat the chicken in the air fryer for at 350 degrees for 5-10 minutes. I don’t recommend reheating the chicken in the microwave simply because the skin will become rubbery. The tomato and okra sauce, however, can be reheated in the microwave for 1-2 minutes.
Freezing. The cooked skin-on thighs can be frozen for up to three months. Transfer the chicken to an airtight container or a freezer bag. Let the chicken thaw completely before reheating. I don’t recommend freezing the okra and tomatoes. It will alter the texture of the vegetables and they will become watery and mushy.
Frequently asked questions
Anyone who has cooked with okra is well acquainted with the sticky juice that oozes from the pods once it’s cut. The juice helps the pods retain water during the heat of the day. It’s also a natural thickener, which is sometimes desired in recipes like gumbo. But if not prepared right, it can also leave your recipe looking a little, well … snotty.
Cooking okra at high heat thins out the element in the okra juice that produce slimy okra. Adding a little acid to the dish, in this case the acidity of the tomatoes, also helps reduce the slime factor.
Yes, two cups of chopped fresh tomatoes or one 14.5-oz. can of diced tomatoes or stewed tomatoes can be substituted here.
Yes, but your cooking time may vary. Chicken quarters would be my first choice and should not affect the cooking time. Chicken legs are also a good option. Boneless, skinless chicken thighs or chicken breasts can also be used. However, I recommend covering the dish with foil during baking to prevent the chicken from drying out. You will also need to reduce your cook time by about 15 minutes.
Yes, go ahead and brown your chicken and veggies. Assemble everything in a baking pan, then cover and store in the refrigerator until you are ready to bake.
Yes, follow the recipe up until you place everything in the casserole dish. Instead, add the okra and tomatoes to the bottom of the slow cooker insert and nestle the bone-in chicken thighs on top. Cook on low for four hours. Please know that the vegetables will be much more tender and the chicken skin will be less crisp.
Yes. Spread the tomatoes and okra on the bottom and place the crispy chicken thighs on top. Bake as instructed.
Oven Roasted Chicken Thighs with Okra and Tomatoes
Ingredients
- 8 chicken thighs bone-in, skin on
- 2 tablespoons oil
- 2 cups cherry tomatoes
- 1 cup sliced fresh or frozen okra
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 tablespoon chopped fresh basil or 1 ½ teaspoons dried
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Season the chicken thighs on both sides with salt and pepper.
- Heat the oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from the pan and set aside.
- Add the okra to the pan and sauté about five minutes.
- Add the garlic and sauté until fragrant, about 30 seconds to one minute.
- Add the chicken broth and the tomato paste to the pan. Stir the tomato paste until it is completely dissolved.
- Add the cherry tomatoes and herbs and cook for 2 to 3 minutes. Season the sauce with salt and pepper to your preference.
- Spread the okra and tomatoes into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce.
- Bake the chicken thighs for 40-45 minutes or until the meat’s internal temperature reaches 165 degrees.
- Allow chicken to rest for 10-15 minutes before serving.
- Serve with tomatoes and okra on the side or pour over the top of the chicken.
Thanks for coming back and leaving the review, Jessica!
I went out to my garden a picked okra and a few small fall tomatoes and searched online for what to do with okra, tomatoes and chicken. The browned chicken looks so beautiful in the tomato sauce. I can’t wait for it to bake and try it! Thank you for a new recipe!
That’s great, Kristin! I’m glad your family enjoys this so much. Thank you for coming back and leaving a comment.
I literally have this in my oven right now, the second time I’m making this! My hubby and even my toddlers love this, as do I! I serve with rice on the side! Delicious
Hi Jackie! Yes, you can make this in the Crock-Pot.