| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, halved and sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3/4 teaspoon red pepper flakes
- 1/2 pound baby gold potatoes, quartered
- 3 garlic cloves, peeled and thinly sliced
- 1 cup cherry tomatoes
- 1/2 cup red wine vinegar
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- One 12-ounce can quartered artichoke hearts, drained
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
- Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 584 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 197 mg |
| Sodium | 991 mg |
Reviews
It was great! Didn’t have artichoke hearts so I used mushrooms and it was wonderful. Loved the feta. Made it all in a cast iron skillet. Would definitely make again.
Fabulous mixture of flavors! Guests always love it! I add capers and sun dried tomatoes as well— gives it another edge.
I made with a little modification (no unhappiness please for changing it just a little, it was a delicious base for what I did :)) – staying away from starchy veg’s and left out potatoes, so cut up the chicken (I just happened to have boneless skinless chicken thighs) into bite size pieces and followed as directed for rest of recipe. Delicious flavors. Just in case someone doesn’t plan to make because of the potatoes, do try it, wonderful flavors and certainly a keeper!
Delicious. I will be making this again.
Perfection!
So good! This will be on rotation in my house! I served this over brown rice cooked in chicken broth and it was perfect! I didn’t have pearl couscous so I made due. I would certainly make again to go with this. I could see a different pasta as well might be good or tri color quinoa. I was a bit nervous about the amount of red wine vinegar but it was fine and I cut back on the red pepper flakes for our taste.
DELICIOUS! Will definitely be making this again. The red wine vinegar adds a nice bit of acidity. Next time may add some broccoli florets for added vitamins (& color). Full disclosure – I omitted the artichoke hearts as no one in my family is a fan. Still DELICIOUS
We loved this dish made entirely in the cast iron skillet. Leftovers tonight!
This is now going to be one of my favorite chicken recipes! Delicious and feels healthy. Yes, I absolutely made it ONE skillet..
Delicious!