Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings
This is a complete meal for the whole family! It has chicken, tomatoes, potatoes, and capers in one serving! Enjoy the Mediterranean flavors in each bite of this. Ready in just about an hour!
Ingredients:
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10 oz. roasted red peppers (280 grams, drained and sliced)
8 cloves garlic (peeled and crushed)
A pt. of cherry or grape tomatoes (about 275-300 grams)
olive oil
1/4 c capers (drained)
1 1/2 lbs. potatoes (680g, scrubbed and cut into small chunks)
5 sprigs of fresh oregano (or 1 tsp dried oregano)
3 tbsp parsley (finely chopped, optional)
salt and pepper
8 chicken thighs
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Place the chicken under running water to remove any unnecessary things, then use paper towels to pat them dry. Sprinkle salt and pepper, then toss 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.
Add the chicken thighs into the hot pan, then sear each side for a few minutes until they turn brown. Flip them over, then add the garlic, red peppers, potatoes, oregano, olive oil, capers, and tomatoes. Toss everything just to combine. Season with salt and pepper to taste.
Place the roasting pan in the preheated oven and bake the Mediterranean chicken thighs for about 45 to 55 minutes or until done.
Remove the pan from the oven, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
Leftovers should be kept 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
- 10 oz. roasted red peppers (280 grams, drained and sliced)
- 8 cloves garlic (peeled and crushed)
- A pt. of cherry or grape tomatoes (about 275-300 grams)
- olive oil
- 1/4 c capers (drained)
- 1 1/2 lbs. potatoes (680g, scrubbed and cut into small chunks)
- 5 sprigs of fresh oregano (or 1 tsp dried oregano)
- 3 tbsp parsley (finely chopped, optional)
- salt and pepper
- 8 chicken thighs
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Place the chicken under running water to remove any unnecessary things, then use paper towels to pat them dry. Sprinkle salt and pepper, then toss 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.
Add the chicken thighs into the hot pan, then sear each side for a few minutes until they turn brown. Flip them over, then add the garlic, red peppers, potatoes, oregano, olive oil, capers, and tomatoes. Toss everything just to combine. Season with salt and pepper to taste.
Place the roasting pan in the preheated oven and bake the Mediterranean chicken thighs for about 45 to 55 minutes or until done.
Remove the pan from the oven, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes
Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
