Ingredients

The following ingredients have 5 Servings
  • 10 boneless
  • skinless chicken thighs
  • fat trimmed
  • 2 teaspoons garlic powder
  • 1/2 teaspoon red pepper flakes (more or less depending on how spicy you want them)
  • 1 teaspoon dried crushed oregano
  • 1/2 teaspoon kosher salt
  • 12-ounce can Italian marinated artichoke hearts
  • drained
  • 1/2 (5.75-ounce) can jumbo pitted California ripe olives
  • cut in half
  • 3 jarred roasted red pepper halves
  • sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup white wine
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup balsamic vinegar plus extra for serving

Instruction

  • Preheat oven to 425°F
  • Place chicken thighs in a roasting pan and generously sprinkle each one with garlic powder, red pepper flakes, oregano and salt
  • Add artichokes, olives and roasted peppers then pour in the chicken broth, white wine and balsamic vinegar
  • Bake for about 45 minutes until the chicken is cooked through and slightly browned on top
  • Sprinkle with the chopped parsley and drizzle balsamic over the chicken before serving with a warm crusty French baguette alongside for mopping
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