Oven Roasted Chicken Thighs with Okra and Tomatoes

Eight oven roasted chicken thighs in a baking dish with okra and tomatoes.

4.45 from 20 votes

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.

Course Main Courses

Cuisine American

Cook Time 45

Resting time 15

Total Time 1

Servings people

Calories 258kcal

Author Lisa B.

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.

Video

Notes

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.

Nutrition