This Spanish-inspired dish is going to be your new favorite! Seasoned, perfectly tender chicken thighs, cherry tomatoes roasted until they burst with roasted red bell peppers, lots of garlic and oregano, a little white wine and torn prosciutto that crisps up just right. All thrown together in 1 baking dish! So flavorful and delicious.

INGREDIENTS – serves 2-3

1-10oz container cherry tomatoes
1/3c roasted red bell peppers, sliced and strained
2 garlic cloves, chopped
1/2t salt-split 1/4t+1/4t
1/4t oregano
1/4c white wine
1/4c olive oil-split 2T+2T
4-5 chicken thighs, boneless, skinless
1/4t paprika
1/8t red pepper flakes
1/4t thyme
1/4t black pepper
3-4 slices prosciutto, torn up


Preheat the oven to 400°F. Dump the tomatoes and roasted red bell pepper in a 9×13 baking dish with garlic, 1/4t salt, oregano, white wine and 2T olive oil. Stir together. In a large bowl, toss the chicken thighs to coat in the remaining 1/4t salt, paprika, red pepper flakes, thyme, black pepper and the rest of the olive oil. Nestle each thigh in among the tomatoes then do the same with the torn prosciutto. Bake for 30 minutes.

Give the tomatoes and roasted red bell pepper a little smash with a fork to make it saucier then serve over rice or potatoes.


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