Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings
I can’t count how many times I’ve made these Mediterranean Chicken Thighs! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! I mean, talk about a complete meal. This has everything you would hope for in a dish. Chicken, potatoes, tomatoes, and a lot more seasonings! Don’t wait another minute not knowing how awesome this recipe is. Try it now!
Ingredients:
1/4 c capers (drained)
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8 cloves garlic (peeled and crushed)
10 oz. roasted red peppers (drained and sliced)
A pint of cherry or grape tomatoes
5 sprigs fresh oregano (or 1 tsp dried oregano)
olive oil
3 tbsp parsley (finely chopped, optional)
1 1/2 lbs. potatoes (scrubbed and cut into small chunks)
8 chicken thighs
salt and pepper
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Wash the chicken under running water to remove any dirt, then use paper towels to pat them dry. Sprinkle salt and pepper over the chicken, then rub each to coat.
Place a roasting pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Place the chicken into the hot pan, then sear each side for a few minutes until they turn brown.
Add red peppers, oregano, garlic, tomatoes, potatoes, salt, and pepper. Stir everything until well combined. Drizzle olive oil over the ingredients. Remove the pan from the heat.
Transfer the pan to the preheated oven and bake the Mediterranean Chicken Thighs for about 45 to 55 minutes or until done.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 647 kcal (32%) Carbohydrates: 34g (11%) Protein: 44g (88%) Fat: 38g (58%) Saturated Fat: 10g (50%) Cholesterol: 221mg (74%) Sodium: 1480mg (62%) Potassium: 1599mg (46%) Fiber: 8g (32%) Sugar: 3g (3%) Vitamin A: 1435IU (29%) Vitamin C: 85.6mg (104%) Calcium: 170mg (17%) Iron: 9.8mg (54%)
Ingredients
- 1/4 c capers (drained)
- 8 cloves garlic (peeled and crushed)
- 10 oz. roasted red peppers (drained and sliced)
- A pint of cherry or grape tomatoes
- 5 sprigs fresh oregano (or 1 tsp dried oregano)
- olive oil
- 3 tbsp parsley (finely chopped, optional)
- 1 1/2 lbs. potatoes (scrubbed and cut into small chunks)
- 8 chicken thighs
- salt and pepper
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Wash the chicken under running water to remove any dirt, then use paper towels to pat them dry. Sprinkle salt and pepper over the chicken, then rub each to coat.
Place a roasting pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Place the chicken into the hot pan, then sear each side for a few minutes until they turn brown.
Add red peppers, oregano, garlic, tomatoes, potatoes, salt, and pepper. Stir everything until well combined. Drizzle olive oil over the ingredients. Remove the pan from the heat.
Transfer the pan to the preheated oven and bake the Mediterranean Chicken Thighs for about 45 to 55 minutes or until done.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
