Ingredients
- 4 boneless Chicken Thighs, skinless
- 1 cup Cherry Tomatoes
- 1/2 Red Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 jar Cento Quartered and Marinated Artichoke Hearts, drained
- 1 jar Cento Spanish Stuffed Manzanilla Olives, drained
- 1 jar Cento Nonpareil Capers, drained
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Dry White Wine
- 1/2 tsp Cento Italian Seasoning
- 1/4 tsp Cento Oregano
- 4 oz Feta Cheese, crumbled
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400ºF. Arrange chicken thighs on a large sheet pan and add cherry tomatoes, red onion, garlic, artichoke hearts, olives and capers around the chicken. Season with oregano, salt and pepper. Sprinkle with feta cheese, then drizzle with olive oil and white wine. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized. Serves 4.
