Mediterranean Chicken Thighs
Mediterranean chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers make an easy yet delicious meal.
Equipment
- stainless steel roasting pan
Ingredients
Chicken & Vegetables
- 8 pieces chicken thighs
- salt
- pepper
- olive oil
- 1.5 pounds potatoes scrubbed and cut into small chunks
- 1 pint cherry or grape tomatoes
- 10 ounces roasted red peppers drained and sliced
- 0.25 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
Cooking Instructions
- Preheat oven to 400°F/200°C.
- 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 over medium high heat, and add a few tablespoons of olive oil.
- Sear the chicken in the roasting pan skin-side down until lightly golden. Flip the chicken over, and turn off the stove.
- 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.
- Sprinkle with parsley if desired and serve!
Nutrition
Serving: 1servingCalories: 647kcalCarbohydrates: 34gProtein: 44gFat: 38gSaturated Fat: 10gCholesterol: 221mgSodium: 1480mgPotassium: 1599mgFiber: 8gSugar: 3gVitamin A: 1435IUVitamin C: 85.6mgCalcium: 170mgIron: 9.8mg
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