One-Pan Mediterranean Chicken

[Honoria]

One-Pan Mediterranean Chicken

Serves 4





15m prep time

1h 15m cook time


INGREDIENTS:

4 skin on bone in chicken thighs, trimmed

1/2 cup olive oil, divided

2 tablespoon dried oregano, divided

½ teaspoon crushed red pepper flakes

3 lbs. small Yukon gold potatoes, halved

1 stalk of celery, cut in chunks

1 green bell pepper, cut in chunks

1 red bell pepper, cut in chunks

5 fresh garlic cloves, crushed

1/4 red onion, sliced

1/2 cups chicken broth

1/2 cup crumbled feta

2 tablespoons fresh parsley, minced

1 lemon, juiced

Kosher Salt & freshly cracked black pepper, to taste


DIRECTIONS:

Preheat the oven to 375° F.


In a bowl, toss chicken thighs with 1/4 cup of olive oil, salt, pepper and 1 tablespoon of dried oregano.


Prepare a 9x13 tray with potatoes, celery, peppers, garlic, onion and olive oil. Sprinkle over remaining dried oregano and crushed red pepper flakes, as well as salt and pepper. Toss. Pour chicken broth over vegetables and top with prepared chicken thighs.


Roast in the oven for 1 hour up to 1 hour 15 minutes until chicken skin gets golden and potatoes are soft. (Get the skin as crispy as possible)


Remove from the oven and top with crumbled feta, parsley and lemon juice.

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