Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good. I didnt have any fresh oregano so I used dried and then squeezed a half a lemon on top after the chicken baked. I will try it in the future with fresh oregano and record the difference in flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty and easy. I used chicken thigh fillets. I also put the oregano in my small food processor. worked great. enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is SO GOOD, I CRAVE IT! Another great dish from Jamie! I think the key to this dish is the fresh oregano. It gives it a nice, fresh almost lemony bite. The chicken is perfect and the tomatoes are like butta! Just remember, when baking everything in the single dish, don't put anything on top of the chicken thighs because the crispy skin won't be so crispy anymore.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Chicken wasn't quite crispy or sticky but was delicious none the less! I made no changes to the recipe at all except that I used older potatoes. Also, I found that the recipe calls for too much oregano. It made everything very bitter the first time I tried this recipe. I just use a little bit now.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing, amazing, amazing. I used skinless, boneless chicken breasts and it worked perfectly. I also cooked it on a skillet for about an hour, changing between medium and low and stirred it three times so it would cook and brown evenly and without burning. I also used the tomato skins for a dressing. I mixed the skins (chopped with olive oil and chopped garlic and spread the mixture over a romaine leaf. Then I placed the potatoes, chicken and tomatoes mix on top of the romaine leaf. It looked great! It was tasty, juicy and filling. I think one of the best recipes I've tried. Everyone will like this because of its comfort food characteristics. For intense flavor add more oregano, olive oil and vinegar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great easy homey dish that pleases everyone. Thanks to Jamie - every recipe of his is fantastic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So happy your back Jammie. you are my fav. and Love the way you put together your show! I'm taking all the recipes I can....such a wonderful cook!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Jamie Oliver is the best chef around, and so entertaining to watch! This chicken is delicious, homey, easy. Don't change a thing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious, the simplicity of the dish bought all the flavors together for an wonderful dish. The oregano oil added so much flavor. I always use oregano with chicken and potatoes in the oven but never did it infuse so much flavor as with this oil. My son wants me to make it all the time. Jamie is a wonderful chef, his country simplicity is the key.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have thighes so I used chicken breasts that I sliced in half as they were so large(made paillards. I tried to use as few pots as possible so I boiled the potatoes in the same pot I bolied the tomatoes in. The tomato skin came right off. I boiled them for maybe five secs, drained and put in ice water. They just slipped off. I put the breasts in a dish, poured the potatoe/tomato/oregano mixture and convection baked for 34minutes. The sauce was great - dipped ciabbata in it. Will definitely make again. Probably would be great with thighes and skins, but skinless breasts worked very nicely too.