This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 10 boneless, skinless chicken thighs, fat trimmed
  • 2 teaspoons garlic powder
  • 1/2 teaspoon red pepper flakes (more or less depending on how spicy you want them)
  • 1 teaspoon dried crushed oregano
  • 1/2 teaspoon kosher salt
  • 12-ounce can Italian marinated artichoke hearts, drained
  • 1/2 (5.75-ounce) can jumbo pitted California ripe olives, cut in half
  • 3 jarred roasted red pepper halves, sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup white wine
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup balsamic vinegar plus extra for serving


Serves: 4 to 6


Preheat oven to 425°F. Place chicken thighs in a roasting pan and generously sprinkle each one with garlic powder, red pepper flakes, oregano and salt. Add artichokes, olives and roasted peppers then pour in the chicken broth, white wine and balsamic vinegar.
Bake 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 with a

warm crusty French baguette alongside for mopping.


Roast Squash and Chicken Thighs

Spanish Chicken Thighs with Tomato and Saffron Rice with Almonds

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta