Broiled Chicken Thighs

These broiled chicken thighs are the tastiest, juiciest thighs and are served alongside plumb tomatoes, sweet onions, and garlic. The thighs first roast in the oven and then are nestled with the vegetables and finished in a champagne vinegar sauce. Best served with some crusty bread to sop up the delicious sauce.

Gather up your ingredients.

Preheat the oven to 400 degrees.

Pat chicken thighs dry with paper towels, brush all sides with olive oil and sprinkle Kosher salt on all sides.

Add the chicken to a roasting pan and bake for 45 minutes.

While the chicken thighs bake, whisk together the champagne vinegar, soy sauce, and rice wine vinegar.  Set aside.

Halve the tomatoes, quarter and separate the onion, and lightly smash and peel the garlic. 

Add the vegetables to the whisked sauce, stirring to coat.

When the 45 minutes are up, remove the thighs from the oven and raise the rack to the highest level.  Set the oven on broil.

Nestle the vegetables all around chicken thighs and pour the remaining sauce over the chicken thighs.  Sprinkle the thyme evenly over the thighs and vegetables.

Broil the thighs and vegetables for 5 to 8 minutes, until the skin on the thighs is crispy and the vegetables begin to char.

Serve warm with your favorite crusty bread to sop up all the delicious juices. 

If you love these broiled chicken thighs, you might also like my sheet pan chicken with root vegetables, sheet pan bruschetta chicken, and easy baked chicken breast.

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