April 21, 2011

Roasted chicken with baby potatoes and tomatoes

I made this recipe after reading it in one of my favorite cookbooks, Jamie Oliver's Jamie at Home (and we were eating it while watching his Food Revolution). This meal was simple, yet full of flavors and comfort. It's definitely one of those recipes that you can easily adjust for more or less people. I made the below recipe and it was just enough for my husband and I, but we are generally big eaters... I've become a big fan of chicken thighs lately. They really do stay moist and tender, plus they are much more affordable (especially if you, like me, buy your chicken free-range and organic). Normally, I would not buy tomatoes at this time if year, but we have a local hydroponic farm that grows good-tasting baby tomatoes and I found a nice pint at the store. Give this recipe a try and don't be afraid to change up the amounts to feed the number of people you have. 

Roasted chicken with baby potatoes and tomatoes
1-1.5 lbs boneless, skinless chicken thighs (fat trimmed)
olive oil
1/2 teaspoon dried oregano
2 tablespoons fresh oregano leaves
sea salt and fresh cracked black pepper
2 tablespoons red wine vinegar
1 pint baby tomatoes
about 8 cloves garlic, unpeeled
about 8-10 baby potatoes, unpeeled

In a large stock pot, boil the potatoes in water until they are just fork tender. Drain. Preheat the oven to 425 degrees.

While the potatoes are cooking, "grind" up the oregano leaves with about 1/4 teaspoon of sea salt in a mortar and pestle. Add about 1 tablespoon of olive oil, the vinegar, and some black pepper and stir to combine.

Season the chicken with the dried oregano, salt, and pepper. Heat about 1 tablespoon of olive oil in a large, oven-proof skillet. When hot, add the chicken. Cook until browned, and then flip. Add the garlic cloves and cook for about 1 minute. Turn off the heat.

Add the potatoes to the pan and gently press them down (to "squish" them a little). Add the tomatoes and drizzle the oregano and vinegar mixture evenly in the skillet.

Place in the oven and roast for about 20-30 minutes, or until the tomatoes begin to pop and the chicken is cooked through. Season with more salt and pepper, if desired.

What was I cooking one year ago?: beef Pho

1 comment:

  1. Roasted potatoes and tomatoes are lovely together! Why not throw the chicken into the mix for an entire meal. This sounds excellent!


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