Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

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I recently discovered this chef and I am a fan. This dish looks amazing, delicious and colorful, I can't wait to make at home. I love to cook and Jamie represents my style. Simple and fun but with a sofisticated twist. Thank you Jamie

Niki, Miami, Florida

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Light and flavorful. Easy to peel tomatoes, but I only peeled half of it because it is a lot of work! But the tomatoes still turned out very sweet. Chicken was moist and tasty. Definitely will make again!

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I followed exactly but used skinless thighs since that was all I could find at the store.

Lots of prep but worth the effort to peel the little tomatoes.

I felt it needed a little more flavor - maybe more vinegar (acid or salt. I served it with a mixed green salad from my garden, with olive oil, sea salt, and lemon. The salad made a big difference. Even my picky hubby liked it. Perfect when tomatoes are in season.

I'll make it again, definitely.

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I made this for tea tonight & I think I done well but it lacked flavour. I found the tomatoes easy to peel regardless of what others say, I pricked them a few times so whether that was the key I don't know. I used 3 thighs and left the bones (too much trouble to bone them and the rest was thigh fillets. So what can I do to improve this recipe??? I also added French Shallots which went well. Maybe add more red wine vinegar, or.......oregano, or garlic??? I also found it had no stickiness to it so what did I do wrong??? Other then that I do want to try it again as I think It would make a great meal for visitors coming for tea which I have this Saturday.

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I made this for my folks one cold afternoon recently and we couldn't believe how delicious and incredibly simple it was. My father keeps calling me and asking about this recipe again and again. We put a serving of it over a plate full of greens with lemon and olive oil and it made a fantastic luncheon dish.

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I made this recipe, but added a couple of things to make it mine. I put some Marsala wine in the pan with the chicken, to deglaze the pot. I put some fresh spinach in, not much just some leftovers. It was really good. Thanks

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I cooked for 15 last night. This dish worked well. The flavor was amazing. I did a variation on the salad portion of the meal. I added tomatos; red onions and used rice vinegar ; salt and pepper. The key to this dish is preparation. I had everything prepped, browned and boiled early in the morning; threw it all in a roasting pan and let it sit all day in the refrigerator. Late in the afternoon, i popped it in the oven and let it slow roast for an hour and fifteen minutes. Thumbs up, Jamie.

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Looks easy & I thought I'd found a winner, but I found it quite time consuming (especially the cherry tomatoes and downright lackluster in taste, even though I added more herbs & some ground cumin. Guests liked it okay, but nobody raved. I won't bother to make it again.

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I made this for dinner one evening. The flavors were so good my husband and I did not have any leftovers.

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This was really yummy, easy, comfort food. I added carrots to the pan, and served three easily with only 2 thighs. Will definitely make again. Thanks!