• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 tablespoons olive oil, divided
  • 8 boneless chicken thighs, with skin
  • 1 (6 ounce) can tomato paste
  • 1/4 cup water
  • 8 cloves garlic, halved
  • salt and pepper to taste
  • 4 medium potatoes, sliced
  • 4 tomatoes, sliced
  • 1 large onion, sliced
  • 1 cup fresh mushrooms, sliced
  • 8 pepperoncini peppers (optional)


  • Preheat oven to 165° C (325° F).
  • Trickle 1 tablespoon olive oil in the bottom of a roasting pan.
  • Arrange chicken thighs in the pan.
  • Mix the tomato paste and water, and spread over the chicken.
  • Place garlic clove halves in the pan.
  • Season chicken with salt and pepper.
  • Arrange potatoes, tomatoes, onion, mushrooms, and pepperoncini over the chicken.
  • Sprinkle with remaining tablespoon olive oil.
  • Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear.
  • Periodically pour a little water into the pan if it starts to get dry.


From an unforgettable trip to Turkey

Categories: Mediterranean 

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