1-First: preheat your oven to 400°F (200°C) and rinse the 8 chicken thighs, then pat them dry with paper towels for better seasoning. Next, season them generously with salt and pepper to build that essential base flavor. Heat a large roasting pan on the stove over medium-high heat, add a few tablespoons of olive oil, and sear the chicken thighs skin-side down until they’re lightly golden this step locks in moisture and adds a nice crunch.

2-After searing, flip the chicken thighs over and turn off the stove, then add 1 1/2 pounds of scrubbed and chunked potatoes, 1 pint of cherry or grape tomatoes, 10 ounces of drained and sliced roasted red peppers, 1/4 cup of drained capers, 8 crushed garlic cloves, and 5 sprigs of fresh oregano (or 1 teaspoon dried) around the chicken in the pan. Season the whole mixture with more salt and pepper to taste, and drizzle everything with extra olive oil for added richness.

3-Baking and Finishing Touches: Now, pop the roasting pan into the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through and the potatoes are tender check that the internal temperature hits at least 165°F for safety. If you like, sprinkle 3 tablespoons of finely chopped parsley over the top before serving to add a fresh pop of color and flavor. For a fun twist, try pairing this with something sweet like a banana bread coffee cake recipe from our site, which complements the savory notes perfectly.