That’s when I stumbled into my kitchen, hoping for a miracle. I had chicken in the fridge, a single pan in the cabinet, and a craving for something warm and satisfying.
Ingredients
4 boneless, skinless chicken thighs
2 cups baby potatoes, halved
1 cup cherry tomatoes
1 red onion, sliced
2 tablespoons olive oil
1 tablespoon dried oregano
1 lemon, sliced
Salt and pepper to taste
How to Make It
Preheat your oven to 400°F (200°C).
Place the chicken thighs in a large oven-safe skillet.
Add the halved baby potatoes, cherry tomatoes, and sliced red onion around the chicken.
Drizzle everything with olive oil.
Sprinkle with oregano, salt, and pepper.
Top with lemon slices.
Put the skillet in the oven and bake for 30-35 minutes.
Ensure the chicken is cooked through and potatoes are tender.
Serve
Serve directly from the skillet, spooning the juices over the chicken and veggies.
