Italian Braised Chicken Thighs with Tomatoes

Ingredients

• 1.5 lb, bone-in chicken thighs
• 1 can (14.5 oz) canned diced tomatoes
• 1, sliced bell pepper
• 1, sliced yellow onion
• 4 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• 2 large, cut into wedges russet potatoes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Toss the potato wedges with 1 tbsp olive oil, salt, and pepper; roast for 30 minutes, flipping once.

2. 2

   Season the chicken thighs with salt and pepper.

3. 3

   Heat the remaining olive oil in an oven-safe skillet over medium-high heat and sear the chicken thighs skin-side down for 5 minutes until golden; flip and cook 3 minutes more.

4. 4

   Remove the chicken, sauté the onion and bell pepper in the same skillet for 4 minutes, then add the garlic and dried Italian herbs for 1 minute.

5. 5

   Pour in the canned diced tomatoes, nestle the chicken back in skin-side up, and transfer to the oven for 15 minutes until cooked through.

6. 6

   Serve the chicken and sauce with the roasted potato wedges.