Ingredients
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 ½ pounds boneless skinless chicken thighs
- ½ tablespoon olive oil
- ½ cup chicken broth
- ¼ cup white wine vinegar
- 1 tablespoon paprika
- 1 tablespoon pepper flakes
- Salt and pepper optional
Instructions
- Add oregano and thyme to the chicken thighs on both sides.
- Preheat oven to 410°F.
- Heat the olive oil in a skillet over medium-high heat and add the chicken thighs. If you don't have a large enough skillet, do this in batches. Cook for 2 to 3 minutes per side, until golden in color. Remove from heat and place the chicken thighs in a roasting pan.
- In a bowl, whisk the chicken broth, white wine vinegar, paprika, and pepper flakes.
- Add the mixture to the roasting pan with the chicken thighs. Be sure to cover the chicken well. Bake for 30 minutes.