Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

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Picture of Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes Recipe Photo: Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 45 min
Prep
30 min
Cook
1 hr 15 min
Yield:
4 servings
Level:
Intermediate
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Directions

This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.

Ingredients

Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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Newest Ratings and Reviews

Read all 49 reviews

  • on April 10, 2013

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    Delicious and gorgeous. I make this all the time and my family gobbles it up! So tasty and satisfying. I can never make enough to last for dinner the next day. I love Jamie Oliver and miss seeing him of food ntwk. or cooking channel. His "Jamie at home" program was so delightful and informative and we loved watching it. Come back Jamie, we miss you! And your food!

    people found this review Helpful.
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  • on April 03, 2013

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    It's a wonderfully beautiful and great-tasting recipe !
    The only thing I wouldn't call it is "Easy", no. It's not complicated to make, but involves many steps with each ingredient, which is time-consuming and a hassle. I am not saying, the final result is not worth all this work, it does, but a lot of work, it is.
    I had skin-on and bone-in thighs this time. Next time will use some of these frozen leftover thighs and add some skinless boneless ones to them.
    As another lady reviewer said, I browned the dish in the oven on Convention Bake for 34 min. Result was very good and picturesque !
    Enjoy, everyone ! And thank you, dear Jamie, for the recipe.
    I now own your book: "Jamie at Home", and bragging about it to everyone ! It reads as a great life story, and recipes and illustrations are fabulous !

    people found this review Helpful.
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  • on September 03, 2012

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    Yum! This was very delicious even though I got distracted and over cooked it. It isn't new potato season in New Zealand so I used chopped up Agria potatoes. It was even better the next day. The kids were a bit worried about the tomato color on the potatoes but they loved it when they tried it. I actually used rosemary instead of oregano and it was superb :

    people found this review Helpful.
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