Mediterranean Chicken Thighs with Bell Peppers

Ingredients

Equipment Needed

• • Large skillet (oven-safe if possible)
• • Chef's knife
• • Cutting board
• • Lemon juicer (optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

   ⏱️ 5 minutes

   Technique: preheating

2. 2

   In a large skillet (oven-safe preferred, or transfer to baking dish later), heat 1 tbsp olive oil over medium-high heat. Season the chicken thighs with salt, pepper, basil, and oregano.

   ⏱️ 2 minutes

   Technique: heating, seasoning

3. 3

   Sear the chicken thighs for 2-3 minutes per side, until lightly browned. They don't need to be cooked through at this point.

   ⏱️ 4-6 minutes

   Technique: searing

4. 4

   Remove the chicken from the skillet and set aside. Add the remaining 1 tbsp olive oil to the skillet.

   ⏱️ 1 minute

   Technique: removing, adding

5. 5

   Add the sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes.

   ⏱️ 5 minutes

   Technique: sautéing

6. 6

   Add the minced garlic and cook for 30 seconds until fragrant.

   ⏱️ 30 seconds

   Technique: sautéing

7. 7

   Add the halved cherry tomatoes to the skillet and cook for another 2 minutes, until they start to soften and release their juices.

   ⏱️ 2 minutes

   Technique: cooking

8. 8

   Return the chicken thighs to the skillet, nestling them among the vegetables. Pour the lemon juice over the chicken and vegetables.

   ⏱️ 1 minute

   Technique: combining

9. 9

   Transfer the skillet (or baking dish) to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

   ⏱️ 15-20 minutes

   Technique: baking

10. 10

    Serve hot, garnished with fresh basil (optional).

    ⏱️ 1 minute

    Technique: plating