Baked Chicken Thighs with Potatoes and Tomatoes
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
5
Description
Recipe by Jamie Smith.
Ingredients
- New Potatoes - 2 lbs
- Marinated cherries - 8 pieces
- Chicken Thighs - 6 pieces
- Oregano - 0 oz
- Marjoram - 1 bunch
- Olive Oil - to taste
- Red Wine Vinegar - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the potatoes until tender.
Step 2
Preheat the oven to 180°C (350°F). Cut each chicken thigh into pieces about two fingers wide, place in a bowl, drizzle with oil, sprinkle with salt and pepper, and mix.
Step 3
Heat a large skillet and place all the chicken skin-side down. Fry over high heat, stirring, until almost cooked through – about 10 minutes. Transfer to a baking dish.
Step 4
Pierce the tomatoes with a sharp knife, pour boiling water over them, and remove the skins. You can also drop them into the pot with the potatoes for about 40 seconds.
Step 5
In a mortar, crush most of the oregano and marjoram leaves with a pinch of salt. Pour in 4 tablespoons of olive oil, splash in some vinegar, and add a bit of pepper. Add the mixture to the chicken with the potatoes, tomatoes, and remaining oregano.
Step 6
Bake in the oven for about 35-40 minutes at 180 degrees (350°F).
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