Ingredients
¼ teaspoon (1 ml) crushed red pepper flakes
1 tablespoon (15 ml) chopped fresh oregano
2 tablespoons (30 ml) minced garlic
¼ cup (50 ml) chicken stock or water
½ cup (125 ml) white wine
1 can (14.5 ounce) (411 g) diced tomatoes, undrainedl
½ teaspoon (2 ml) ground black pepper
2 teaspoons (10 ml) kosher salt
1 tablespoon (15 ml) extra virgin olive oil
2 pounds (900 g) bone-in chicken thighs with skin
Step by step
Preheat KitchenAid® Counter top Oven to 450°F and place Oven Rack in Position D.
Coat chicken with oil; season with salt and pepper. Arrange, skin-side up, in 1 1 x 7-inch baking dish.
Combine remaining ingredients in medium bowl; set aside.
Bake chicken 15 minutes. Top with tomato mixture, making sure chicken skin remains exposed
Reduce oven temperature to 350°F. Bake 45 minutes or until chicken is done(165°F.) Let stand 5 minutes before serving.
Chef’s Tip: Serve over rice or polenta for a great dinner.