This delightful and scrumptious meal is not only perfect for the whole family, but it’s also fantastic to pack up and enjoy as lunches for the days ahead, even if it’s just for you!

Ingredients:

• 5 chicken thighs, bone-in, skin-on
• extra virgin olive oil, for drizzling
• salt and pepper
• 3 bell peppers (yellow, orange, and red), sliced
• 1 large yellow onion, sliced
• 2 cloves of garlic, minced
• 1/4 cup extra virgin olive oil
• 15 oz can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp fennel seed
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano

Instructions

1. Preheat oven to 400°f
2. Place some paper towels on a paper plate
3. Lay your chicken thighs on the plate and pat dry
4. Drizzle the chicken thighs with olive oil and season with salt and pepper. Set aside.
5. Cut your peppers and onion.
6. Mince your 2 cloves of garlic.
7. Layer your peppers, onion, and minced garlic on a sheet pan and drizzle everything with your 1/4 cup of olive oil.
8. Pour your 15oz can of tomatoes on top of your veggies and mix everything up thoroughly.
9. Season it all with salt and pepper.
10. Arrange your 5 chicken thighs on top of your veggies.
11. Sprinkle everything with your seasonings: fennel seeds, smoked paprika, and oregano.
12. Bake at 400°F for about an hour or until thighs reach an internal temperature of 160°F.
13. Plate your food and enjoy!

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This recipe was inspired by Mediterranean Living. Check out their website, linked below!

https://www.mediterraneanliving.com

I’m so excited for you to enjoy this meal just as much as I did! I’ve packed up the leftovers, and I can’t wait to savor them over the next few days—the chicken thighs will remain pretty juicy too!