Description
This delicious roasted chicken thighs recipe is accompanied by a medley of sun-dried tomatoes, marinated artichokes, olives, and roasted red peppers.
Ingredients
Scale
- 1 8-ounce can sun-dried tomatoes (packed in oil, oil included)
- 1 12-ounce jar marinated artichoke hearts (brine included)
- 1 ½ cups marinated olives (pitted and drained if packed in brine)
- 1 12-ounce can roasted red peppers (drained)
- 1 to 1½ pounds bone in skin on chicken thighs
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Add the sun dried tomatoes with their oil, marinated artichokes with their brine, drained olives, and drained roasted red peppers to a half size sheet pan.
- If the sundried tomatoes or roasted red peppers are in large pieces, cut them into smaller strips directly on the pan using kitchen shears.
- Place the chicken thighs on top of the vegetables. Season the chicken with salt, black pepper, and Italian seasoning.
- Gently toss everything together in the pan until the vegetables are coated and the chicken is evenly seasoned. Place the chicken skin side up.
- Roast for about 30 minutes, or until the chicken reaches an internal temperature of 175°F to 180°F (80°C to 82°C).
- Switch the oven to broil and broil for 3 to 5 minutes, just until the chicken skin is crisp.
- Remove from the oven and rest for a few minutes before serving.
Notes
- Let the chicken rest for a few minutes before slicing to retain juices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg