PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hour 10 minutes | SERVES: 4
This is a delicious, hearty meal with juicy chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers. An easy Mediterranean dish that you can throw together using only a few simple ingredients. An impressive one-pan dish for easy clean-up perfect for lazy days!
I love this dish! It’s great and does not need any fussy preparation. My family’s favourite weeknight meal. Cooking veggies separately is not required as they are cooked in the same pan as the chicken. A complete meal that your family will surely love to the bone!
INGREDIENTS
8 chicken thighs
salt and pepper
olive oil
1 1/2 lbs potatoes (680 grams, scrubbed and cut into small chunks)
1-pint cherry or grape tomatoes (about 275-300 grams)
10 oz. roasted red peppers (280 grams, drained and sliced)
1/4 c. capers (drained)
8 cloves garlic (peeled and crushed)
5 sprigs of fresh oregano (or 1 tsp dried oregano)
3 tbsp parsley (finely chopped, optional)
HOW TO MAKE MEDITERRANEAN CHICKEN THIGHS
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: After rinsing the chicken, pat them dry using paper towels and season with salt and pepper. On medium-high, heat a roasting pan, then add a couple of tbsp olive oil to the pan. Once the oil is hot, add the chicken skin-side down to the pan and sear until lightly golden. Turn the chicken over and turn the heat off.
Step 3: Add the potatoes to the pan along with tomatoes, red peppers, capers, garlic, and oregano. Stir well, then season with a little more salt and pepper and drizzle with a couple more tbsp olive oil. Place in the oven and bake for about 45 to 55 minutes.
Step 4: Remove from the oven and serve garnished with parsley if desired. Enjoy!
NUTRITION FACTS:
Calories: 647kcal (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
- 8 chicken thighs
- salt and pepper
- olive oil
- 1 1/2 lbs potatoes (680 grams, scrubbed and cut into small chunks)
- 1-pint cherry or grape tomatoes (about 275-300 grams)
- 10 oz. roasted red peppers (280 grams, drained and sliced)
- 1/4 c. capers (drained)
- 8 cloves garlic (peeled and crushed)
- 5 sprigs of fresh oregano (or 1 tsp dried oregano)
- 3 tbsp parsley (finely chopped, optional)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: After rinsing the chicken, pat them dry using paper towels and season with salt and pepper. On medium-high, heat a roasting pan, then add a couple of tbsp olive oil to the pan. Once the oil is hot, add the chicken skin-side down to the pan and sear until lightly golden. Turn the chicken over and turn the heat off.
Step 3: Add the potatoes to the pan along with tomatoes, red peppers, capers, garlic, and oregano. Stir well, then season with a little more salt and pepper and drizzle with a couple more tbsp olive oil. Place in the oven and bake for about 45 to 55 minutes.
Step 4: Remove from the oven and serve garnished with parsley if desired. Enjoy!
