DESCRIPTION
This easy, one-pan dinner combines feta, jarred red peppers, and chicken thighs – all roasted together for a deliciously economical meal any night of the week.
Serve over rice, pasta, or orzo.
Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 (8 oz.) block feta, crumbled
- 1 medium onion, peeled, roughly chopped
- 3 garlic cloves, peeled, roughly chopped
- 2 (12-oz.) jars roasted red peppers, drained, roughly chopped
- 1/2 tsp. salt
- 2 tsp. dried oregano
- 3 Tbsp. olive oil
Instructions
- Preheat oven to 425°F.Â
- In a large bowl add chicken thighs, feta, onion, garlic, roasted red peppers, salt, oregano, and olive oil. Toss to coat.
- Transfer ingredients to a large sheet pan; arrange vegetables in a single layer, with chicken on top of vegetables.Â
- Place pan in oven. Bake 40 minutes, or until chicken registers 165° F on an instant read thermometer, and vegetables are roasted and slightly charred.
- Remove pan from oven. Transfer chicken to cutting board, cut into bite-sized pieces; add to serving bowl.
- Transfer vegetables, feta, and pan juices to a food processor or blender. Pulse several times until almost smooth; pour sauce over chicken, stir to combine.