Dinner - Baked Chicken Thighs
These easy to make baked chicken thighs are the perfect week night meal. Packed with flavor and light on the calories.
Ingredients
| Chicken thighs | 6 (4 | |
| Salt and pepper | To Taste | |
| Onion powder | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Red bell pepper | 1 , diced | |
| Red onion | 1/2 , thinly sliced | |
| Canned quartered artichoke hearts | 1 Can (10 oz) , drained | |
| Garlic | 1 Clove (5 gm) , minced | |
| Sundried tomatoes | 1/4 Cup (4 tbs) , chopped | |
| Capers | 2 Tablespoon | |
| Zest of lemon | 1 Tablespoon | |
| Red pepper flakes | 1 Teaspoon | |
| Baby spinach | 6 Ounce | |
| Juice of lemon | 1 | |
| Goat cheese | 2 Ounce |
Directions
GETTING READY
Preheat oven to 425 degrees F.
MAKING
In a Dutch oven, over medium high melt the butter and the olive oil.
Meanwhile, season the chicken thighs with salt, pepper, and onion powder
Place the chicken thighs skin side down into the hot butter and let them cook until the skin is starting to brown. Flip them over and brown the other side.
Take the chicken out of the pan and set aside on a plate.
Add the red bell pepper, onion, artichoke hearts, and garlic to the same pan. Sauté for about 2-3 minutes
Add the sundried tomatoes, capers, lemon zest, red pepper flakes, spinach, and more salt and pepper. Give it a good mix and let the spinach start to wilt
Add the chicken thighs back to the pan to the top of the cooked veggies, put on the lid, and bake in the oven for 18-20 minutes
Once the chicken is cooked through squeeze a lemon over the top and add crumbled goat cheese.
SERVING
Serve hot and enjoy.
Recipe Summary
Nutrition Facts
Serving size
Calories 264Calories from Fat 137
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 308 mg12.83%
Total Carbohydrates 13 g4.3%
Dietary Fiber 4 g16%
Sugars 4 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
