Dinner - Baked Chicken Thighs

C4Bimbos's picture

Jul. 18, 2015

These easy to make baked chicken thighs are the perfect week night meal. Packed with flavor and light on the calories.


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



Preheat oven to 425 degrees F.



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.



Serve hot and enjoy.


Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 264Calories from Fat 137

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


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