Ingredients
- 6 boneless Chicken Thighs
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz)
- 1 Red Onion, sliced
- 1/2 jar Cento Sweet Pepper Hulls (32 fl oz), drained
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Lemon, sliced
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Fresh Parsley
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Italian Seasoning
Directions
Preheat your oven to 400°F. Season chicken thighs with salt and pepper on both sides. On a baking sheet, drizzle extra virgin olive oil and add chicken thighs, onions, peppers, artichokes, lemon, and parsley. Sprinkle with Italian seasoning. Transfer the baking sheet to the preheated oven and bake for one hour, or until the chicken thighs are cooked through and reach an internal temperature of 165°F. Remove from the oven and sprinkle feta cheese over the chicken. Serves 6.
