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Mediterranean Chicken Thighs with Potatoes, Peppers and Feta
Ingredients
  • 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
  • ¾ teaspoon red pepper flakes
  • ½ pound baby gold potatoes, quartered
  • 3 garlic cloves, peeled and thinly sliced
  • 1 cup cherry tomatoes
  • ½ cup red wine vinegar
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon fresh thyme leaves
  • One 12-ounce can quartered artichoke hearts, drained
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
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