Mediterranean Chicken Thighs with Potatoes, Peppers and Feta
This Mediterranean-inspired dish features succulent bone-in, skin-on chicken thighs seared to a golden crisp, then roasted with tender baby gold potatoes, vibrant bell peppers, and aromatic garlic. Finished with a splash of red wine vinegar, fresh herbs, and salty feta, it's a flavorful and easy one-pan meal, perfect for a weeknight dinner.
Equipment
- 1 Oven-Safe Skillet Large and high-sided, cast iron or stainless steel recommended.
- 1 Meat Thermometer For ensuring chicken reaches 165°F internal temperature.
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For stirring and scraping the pan.
Ingredients
Main
- 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.
Notes
For exceptionally crispy chicken skin, ensure thighs are patted thoroughly dry before seasoning and searing. Do not overcrowd the pan; cook in batches if necessary to maintain pan temperature and achieve a deep golden crust. The red wine vinegar, along with the natural juices released from the vegetables, will create a rich, flavorful pan sauce; make sure to scrape up any fond while stirring the vegetables to incorporate all the caramelized bits. For perfectly cooked potatoes, ensure they are consistently quartered for even doneness. Add fresh herbs and feta immediately after removing from the oven for vibrant flavor and appearance.