Mediterranean Roasted Chicken Thighs

800 g of chicken thighs, bone-in and skin-off
800 g of potatoes, peeled and cut into chunks
2 bell peppers, one red and one orange, deseeded and sliced
100 g of cherry tomatoes, halved
1 small onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
A handful of fleshy black olives, stone in
4 tablespoons of extra-virgin olive oil
2 teaspoons of oregano
2 teaspoons of salted capers

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