This easy home-style recipe is prepared in minutes. The meat juices infuse the potatoes, and in the end, both meat and vegetables are a savory treat. It takes just minutes to cut up a few red potatoes, an orange bell pepper, an onion and 2 cloves of garlic and toss in olive oil and some herbs and seasonings.The use of oregano and hot red pepper is the Calabrian signature. Place the chicken thighs on top of the vegetables and season. As the pan is roasting in the oven and the tomatoes burst, a delicious sauce comes together.
This one pan dinner will become your new favorite “comfort food,” a nutritious dinner that takes no time to prepare.
A one pan dinner that comes together in no time with the sauce that is made as it roasts in the oven.
- 8 Bone-in chicken thighs
- 1 lb Red potatoes Sliced
- 1/2 pint Cherry tomatoes
- 3 cloves Garlic Minced
- 1 Red onion Diced
- 4 tbsp Olive oil
- 2 tsp Paprika
- 1 tbsp Herb & Garlic Seasoning
- 1 tbsp Oregano
- 1/2 tsp Red pepper flakes
- Salt and pepper
Heat oven to 400°. Prepare a large baking sheet with aluminum foil or parchment paper. Add the potatoes, tomatoes, peppers, onion, & garlic. Toss the vegetables with 2 tablespoons of olive oil.
Combine oregano, garlic & herb seasoning, salt and pepper, and red pepper flakes in a small bowl.
Sprinkle half of the mixture over the vegetables.
Place the chicken thighs on top of the vegetables. Drizzle the additional 2 tablespoons of olive oil over the chicken and sprinkle with the rest of the herb mixture.
Roast until the chicken is fully cooked and the vegetables are tender, about 30 - 45 minutes.
To serve put on the table family style. Using a large spatula you can grab your vegetables and chicken at the same time. Or plate separately and finish with fresh chopped basil or parsley. Enjoy!