Hot Thighs Italian Style
Preheat oven to 425
10 boneless skinless chicken thighs fat trimmed
2 tsp garlic powder
1/2 tsp of red pepper flakes (more or less depending on the spice you like)
1 tsp dried crushed oregano
1/2 tsp kosher salt
12 oz can of Italian marinated artichoke hearts
5.75 oz jumbo pitted california ripe olives cut in half (I used half of can)
Roasted red peppers sliced (about 3 pepper halves)
1/2 cup low sodium chicken broth
1/4 cup white wine
1/4 cup balsamic vinegar plus extra for serving
1 tbs chopped fresh parsley
Heat oven to 425 degrees. Place chicken thighs in a roasting pan and generously sprinkle each one with garlic salt, red pepper flakes, oregano and salt. Add artichokes (without the oil), halved olives, and roasted peppers.
Pour in the chicken broth, white wine and balsamic vinegar.
Bake at 425 for about 45 minutes until the chicken is cooked through and slightly browned on top. Sprinkle with the chopped parsley and drizzle balsamic over the chicken before serving.
Serve with a warm crusty french baguette