20 minutes
Cook Time
50 minutes
Cooking Level


  • 1.5 lb Pure Flavor® Craft House Collection® Seedless Mini Peppers, halved
  • 1 dry pint Pure Flavor® Tiki Tomatoes
  • 6 chicken thighs, bone-in and skin-on
  • 3 garlic cloves, peeled and thinly sliced
  • 1 yellow onion, halved and sliced
  • 12 oz artichoke hearts, quartered and drained
  • 200 g baby yellow potatoes, quartered
  • ½ cup red wine vinegar
  • ⅓ cup feta cheese, crumbled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp dried oregano
  • 1 tbsp fresh thyme leaves
  • ¾ tsp red pepper flakes
  • Salt and ground black pepper, to taste


Step 1

Preheat oven to 400°F.

Step 2

Add oil to a pre-heated oven-safe pan over medium-high heat. Season chicken with salt and pepper and place skin side down in the pan. Cook until golden brown, about 8 minutes. Then, flip and cook for 2 more minutes. Remove from pan and set aside.

Step 3

Turn heat down to medium and add onions, peppers, red pepper flakes, and a sprinkle of salt to the pan. Let cook while stirring regularly, about 3 minutes. Add in potatoes and garlic with another sprinkle of salt. Cook for 3 minutes. Add in tomatoes, vinegar, oregano, thyme, and artichoke hearts. Stir again, adding salt and pepper.

Step 4

Turn off heat and nestle the chicken in the pan with the vegetables.

Step 5

Transfer to the oven and bake uncovered for 35 minutes.

Step 6

Remove pan from oven and sprinkle with feta and parsley. Serve and enjoy!