Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

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I love this rustic dish! I've made it twice this week.. Thighs are perfect because they are inexpensive and when prepared in this manner, they don't taste fatty or gristly! Perfect.

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I love Jamie's recipes. I love watching him cook. He is so unpretentious. He doesn't mind getting messy or dirty. He cooks like the rest of us, however, he comes up with some marvelous dishes.

I will be serving this recipe to my family when they come to dinner on the 17th. I love cooking one dish meals--the flavors blend and harmonize together. Fabulous recipe, Jamie! Thanks for all you do.

Margaret

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I had seen Jaime prepare this dish and tucked it away for future use when we had sudden guests for dinner. As it would happen we had everything we needed including the chicken (freezer. The meal along with a salad and garlic bread was a huge hit with our guests. Everyone hung around the island in the kitchen and it smelled wonderful and tasted better. Definately a repeater!

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This tasted as good as it looked when Jamie made it on TV, the chicken was moist and very tasty, comfort food for sure, I just ate the leftovers for breakfast..

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it's very easy and very light i used chicken breast cause i don't eat thighs and i've added 2 gloves of garlic to the onion it was pretty good and everyone loved it.

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While I was making this dish, I was afraid of how it would turn out. The ingredients are so simple. I was amazed at how lovely the flavors melt together. I didn't have a mortar/pestle, so I just chopped the oregano then mixed with the other ingredients. My picky eaters even loved it. I was happy to have leftovers so I could savor this dish a second time. It is difficult to debone the chicken. If you can find it deboned, go for it.

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Made it 3x in two weeks

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Even if you can't find fresh oregano, this is one of the most tasty dishes I've ever prepared and eaten. Deboning the chicken isn't as easy as it looks on TV though: make sure you have an incredibly sharp knife.

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Simple and delicious. Served it in a large terracotta bowl (bottom of a tagine and it looked surprisingly impressive.