Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings
This recipe will always have a very special place in my heart! This was recommended to me by my best friend, Arya. I am so grateful to her because now, I get to share it with you as well! Oh, man, you are so in for a treat! Feel free to modify this recipe. I am sure that you can do a lot to take this very simple recipe to the next level! Have a blessed day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
8 chicken thighs
salt and pepper
olive oil
1 ½ pounds potatoes (680g, scrubbed and cut into small chunks)
1-pint cherry or grape tomatoes (about 275-300g)
10 ounces roasted red peppers (280g, drained and sliced)
¼ 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)
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Rinse the chicken thighs with water, then use paper towels to pat them dry.
Coat the chicken thighs with salt and pepper.
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 and sear each side for a few minutes until brown. Remove from the heat.
Add the tomatoes, red peppers, potatoes, oregano, garlic, and capers. Stir until well mixed. Sprinkle salt and pepper to taste.
Place the skillet inside the preheated oven and bake for about 55 minutes.
Remove from the oven and garnish with freshly chopped parsley on top.
Serve and 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%)
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