Mediterranean Chicken Thighs

• Gluten free

• Meat

  • 8 Chicken thighs

• Produce

  • 1 pint Cherry or grape tomatoes
  • 8 cloves Garlic
  • 5 sprigs Oregano, fresh
  • 3 tbsp Parsley
  • 1 1/2 lbs Potatoes

• Condiments

  • 1/4 cup Capers

• Baking & Spices

  • 1 10 oz. jar Red peppers, roasted
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on thewoksoflife.com

Description

Ingredients

• 8 chicken thighs
• salt and pepper
• olive oil
• 1½ pounds potatoes, scrubbed and cut into small chunks
• 1 pint cherry or grape tomatoes
• 1 10 oz. jar roasted red peppers, drained and sliced
• ¼ cup capers, drained
• 8 cloves garlic, peeled and crushed
• 5 sprigs fresh oregano or 1 teaspoon dried oregano
• 3 tablespoons finely chopped parsley (optional)

Directions

• 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. Throw into the oven for 45-55 minutes.
• Sprinkle with parsley if desired and serve!