Roasted Chicken Thighs in Red Pepper Sauce | Ruled Me

Step 1

Preheat your oven to 350F. At the same time, preheat a skillet over medium-high heat.

Step 2

Season the thighs with salt and pepper.

Step 3

Add the coconut oil to the preheated skillet. Once the oil has melted, place the chicken thighs into the skillet. Sear for 5 minutes on each side or until the chicken is browned.

Step 4

Puree the roasted red peppers, garlic, and olive oil in a blender. Pour the heavy cream into the blended peppers, then blend until thoroughly mixed.

Step 5

Remove the skillet from the stove, then pour the sauce over the top of the thighs. Flip them over to ensure that both sides are coated.

Step 6

Crumble the goat cheese over the top of the sauced chicken. Transfer the skillet to the oven then bake for 10-15 minutes.

Step 7

Garnish with fresh parsley before serving.

Step 8

Preheat your oven to 350F. At the same time, preheat a skillet over medium-high heat.

Step 9

Season the thighs with salt and pepper.

Step 10

Add the coconut oil to the preheated skillet. Once the oil has melted, place the chicken thighs into the skillet. Sear for 5 minutes on each side or until the chicken is browned.

Step 11

Puree the roasted red peppers, garlic, and olive oil in a blender. Pour the heavy cream into the blended peppers, then blend until thoroughly mixed.

Step 12

Remove the skillet from the stove, then pour the sauce over the top of the thighs. Flip them over to ensure that both sides are coated.

Step 13

Crumble the goat cheese over the top of the sauced chicken. Transfer the skillet to the oven then bake for 10-15 minutes.

Step 14

Garnish with fresh parsley before serving.