Preparation: 15 mins | Cooking time: 40 mins
This is one of my favorite delicious chicken thigh recipes. It’s so easy to put together, and once the tray is in the oven you simply wait for the gorgeous flavors to develop and mix together. It’s like magic!
It’s fairly similar to my crispy baked chicken with sweet tomatoes recipe, except that one uses chicken legs and the ingredients are put together a little differently.
Ingredients
- 12 boned chicken thighs (leave the skins on)
- Olive oil
- Salt and pepper
- A few big handfuls of cherry tomatoes (try to get a variety of colors if you can)
- red wine vinegar
- 800g new potatoes
- Fresh oregano (though dried will be fine, I find fresh oregano hard to find in the shops)
Instructions
Pre-heat the oven to 200°C or Gas Mark 6.
Boil the potatoes in water until cooked. They may only need 5-10 minutes so keep an eye on them.
Slice the chicken thighs into 3 pieces each, drizzle with olive oil and season well with salt and pepper.
Heat some olive oil in a large frying pan, then fry the chicken for 10 minutes. Keep tossing it around to make sure it’s evenly cooked.
Drain the potatoes and then crush them down a little. You don’t want them to be mashed, just a bit bashed around!
Throw the oregano into the frying pan (bash it up with a pestle and mortar if you’re using fresh), then add a tablespoon of olive oil, a splash of the red wine vinegar and a bit more seasoning.
Now add the potatoes into the mix too along with the tomatoes. Mix it all together so everything’s coated in lovely flavor.
Spread all this out into a roasting tray – it doesn’t have to be a big one, better if everything is in one layer rather than heaped into a pile.
Put the tray in the oven and leave to bake for around 40 minutes. The chicken thighs will turn beautifully crispy and become infused with the sweet tomatoes. Absolutely delicious – my mouth’s watering at the thought!
Chicken thigh recipes don’t come any more tasty than this. Give it a try and let me know what you think.