this is such a cozy weeknight meal that gives all the feel goods of a chicken noodle soup. a hodge-podge of mediterranean flavors and melt off the bone thighs. what makes it all the yummier is that it takes the expertise of drawing a stick figure to execute this recipe. simply season, brown your chicken and veg and toss it in the oven to roast. in an hour or less, boom! #yourblessed
let's get into this recipe.
[[ a few notes. ]]
*I typically cook this meal in a batch of 4 (chick thighs) which generally feeds 2-3 people, don't forget to double up the recipe if you're cooking for a larger crowd.
*also feel free to make this dish as refined or rustic as you like, I prefer any one pot, soup or stew rustic, chunky and no frills just huge flavors.
chicken thighs (4 pieces)
garlic (6 cloves) - whole
red onions (1) - cut into chunks
yellow potatoes (4 large) - cut into medium chunks
grape tomatoes (3/4 pint) - left whole
can whole tomatoes (3) - squished
jar roasted red peppers - drained, pulled apart
black olives (2 handfuls) - whole & halved
capers (handful) - drained
parsley (handful) - roughly chopped
ingredients I assume you have on hand
🌀Preheat oven to 400 degrees. in between time, heat about a tablespoon of oil in a heavy pot or pan, dutch oven if you have one, over a medium/high heat.
🌀begin generously seasoning the chicken with salt and pepper on both sides.
🌀sear the chicken skin-side down until lightly golden (both sides) . remove chicks from pot and add in garlic and onion and allow to sweat for a few minutes.
🌀add in all the rest of the veg, including 1 tablespoon of oregano and excluding parsley.
[[ pro tip: if you're short on time or just plain ole don't want to be bothered w the possibility of un-tender potatoes, I suggest you par boil them when you preheat your oven, that way they're ready to go in when it's time to toss in your veg.]]
🌀return chicks to your cooking vessel and nestle them in nicely, season everything with a little more salt and pepper to taste and if necessary drizzle in a bit of olive oil.
🌀slide pot, pan or tray into the oven and begin checking after 45 minutes. this should be the ideal time for completion, but another 10-15 minutes in if necessary won't hurt either.
🌀once done, sprinkle some parsley over, let rest, serve & enjoy!
tag #fullayum on insta if you make this dish!