𝐃𝐮𝐦𝐩 & 𝐁𝐚𝐤𝐞 𝐌𝐞𝐝𝐢𝐭𝐞𝐫𝐫𝐚𝐧𝐞𝐚𝐧 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 #easyrecipe #chickenrecipe #healthy

Full recipe here!

Working from home today and needed something quick, easy, and packed with flavor.

This Dump & Bake Mediterranean Chicken is one of those meals that looks impressive but takes just minutes to throw together.

Juicy chicken thighs, potatoes, artichokes, capers, garlic, lemon, and a little white wine all bake together in one dish for the easiest dinner ever.

Save this recipe for your next busy weeknight!

Ingredients

* 6 bone-in, skin-on chicken thighs
* 1 large jar marinated artichoke hearts, drained (reserve marinade)
* 3-4 tbsp capers
* ¼ cup white wine
* ¼ cup chicken broth
* 1 lemon, sliced, plus ½ lemon for seasoning
* 4 cloves garlic, minced (or plenty of garlic powder)
* 1 small red onion, sliced
* 2 tbsp Italian seasoning, divided
* Salt and pepper, to taste
* 1 lb fingerling or baby potatoes, halved
* 2-3 tbsp reserved artichoke marinade (or all of the liquid if packed in a marinade rather than oil)

Optional:

* Cherry tomatoes
* Kalamata olives
* Feta cheese
* Fresh parsley

Instructions

1. Preheat oven to 425°F.
2. Add the potatoes, artichokes, capers, garlic, red onion, white wine, chicken broth, ½ tablespoon Italian seasoning, salt, pepper, and reserved artichoke marinade to a 9×13 baking dish. Toss to combine.
3. In a separate bowl, season the chicken thighs with the remaining Italian seasoning, salt, pepper, garlic powder, olive oil, and juice from ½ lemon. Massage the seasoning into the chicken.
4. Place the chicken on top of the potato mixture and arrange lemon slices around and over the chicken.
5. Bake uncovered for 40-45 minutes, or until the chicken reaches 165°F and the skin is golden brown.
6. Broil for 2-3 minutes at the end for extra crispy skin, if desired.
7. Top with feta and fresh parsley before serving.
#chickenrecipe #chickenthighs #food #easydinner #greekchicken