MEDITERRANEAN CHICKEN THIGHS


You guys love easy chicken recipes––I fully realized this fact when I posted this one-pan roasted lemon chicken recipe a while back and The Woks of Life readership went crazy for it.
Since then, I’ve been dreaming up new ways to cook entire meals using just one pan, and this Mediterranean Chicken Thighs recipe may just be the best idea yet––perhaps even (dare I say it?) better than the roasted lemon chicken recipe

MEDITERRANEAN CHICKEN THIGHS

INGREDIENTS
  • 8 chicken thighs
  • salt and pepper
  • olive oil
  • 1 1/2 pounds potatoes, scrubbed and cut into small chunks
  • 1 pint cherry or grape tomatoes
  • 1 10 oz. jar roasted red peppers, drained and sliced
  • 1/4 cup capers, drained
  • 8 cloves garlic, peeled and crushed
  • 5 sprigs fresh oregano or 1 teaspoon dried oregano
  • 3 tablespoons finely chopped parsley (optional)
INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
  • Heat a roasting pan over high medium high heat and add a few tablespoons of olive oil. Sear the chicken skin-side down until lightly golden.
  • Flip the chicken over and turn off the heat.
  • Stir in 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.