Valerie gets the crispiest skin on chicken thighs for this vibrant and hearty one-pan meal!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3xA6RVjSubscribe to Food Network ▶ http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mediterranean Chicken Thighs with Potatoes, Peppers and FetaRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 1 hr 15 minActive: 40 minYield: 4 to 6 servingsIngredients6 bone-in, skin-on chicken thighsKosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 yellow onion, halved and sliced 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 3/4 teaspoon red pepper flakes 1/2 pound baby gold potatoes, quartered 3 garlic cloves, peeled and thinly sliced 1 cup cherry tomatoes 1/2 cup red wine vinegar 1 tablespoon chopped fresh oregano leaves 1 tablespoon fresh thyme leaves One 12-ounce can quartered artichoke hearts, drained 1/3 cup crumbled feta cheese 2 tablespoons chopped fresh parsley DirectionsPreheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #MediterraneanChickenThighsValerie Bertinelli's Mediterranean Chicken Thighs | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=1xhUpQetC1Q
