INGREDIENTS
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8 chicken thighs
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salt and pepper
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olive oil
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1 1/2 pounds potatoes, scrubbed and cut into small chunks
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1 pint cherry or grape tomatoes
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1 10 oz. jar roasted red peppers, drained and sliced
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1/4 cup capers, drained
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8 cloves garlic, peeled and crushed
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5 sprigs fresh oregano or 1 teaspoon dried oregano
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3 tablespoons finely chopped parsley (optional)