Mediterranean Chicken Thighs
Mediterranean chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers makes an easy yet delicious and hearty meal.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 chicken thighs
- salt and pepper
- olive oil
- 1 1/2 pounds potatoes ((scrubbed and cut into small chunks))
- 1 pint cherry or grape tomatoes
- 10 ounces roasted red peppers ((drained and sliced))
- 1/4 cup capers ((drained))
- 8 cloves garlic ((peeled and crushed))
- 5 sprigs fresh oregano ((or 1 teaspoon dried oregano))
- 3 tablespoons parsley ((finely chopped, optional))
Instructions
- 1
Preheat oven to 400°F/200°C.
- 2
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a stainless steel roasting pan on the stove (you can use 2 burners) over medium high heat, and add a few tablespoons of olive oil.
- 3
Sear the chicken in the roasting pan skin-side down until lightly golden. Flip the chicken over, and turn off the stove.
- 4
To the chicken in the roasting pan, add the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
- 5
Sprinkle with parsley if desired and serve!