This is a simple pan-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 3/4 pounds new potatoes, scrubbed
- 12 boned chicken thighs, skin on, preferably free-range or organic
- Olive oil
- Sea salt and freshly ground black pepper
- 1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them
- 1 bunch fresh oregano, leaves picked
- Extra-virgin olive oil
- Red wine vinegar
Instructions
- Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
- While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.
- Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
- Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.
- Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.
- Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1695 |
| Total Fat | 122 g |
| Saturated Fat | 30 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 101 g |
| Cholesterol | 567 mg |
| Sodium | 2209 mg |
Reviews
Been making this for years now. My wife periodically requests that i make it. Always a hit. Only downside is that the prep is somewhat tedious.
The dogs bollox great recipe worst part peeling Tomatoes best part was the yums coming from the family. Ps I used basil leafs instead of oregano I did make the effort to find them but couldnt. All worked out in the end.
Great recipe although I find it takes making it a couple of times to really get the hang of it. The steps are straightforward but still time-consuming if you have young kids and need to whip up something in a hurry. The next time I make this recipe, I will definitely spend 15 minutes to prepare the first few steps (cut the potatoes, parboil and peel the cherry tomatoes – then cover with wrap and leave in a bowl until ready for use later in the day – not put in fridge unless it’s really hot weather).
I definitely recommend blanching and peeling the tomatoes. Jamie’s recipe says to dunk the tomatoes in boiled water for about a minute, whereas I found, the tomatoes I used needed more like 2 min and 20 seconds.
I have never used fresh oregano, only dried and the recipe is still very good, but imagine the dish would be even better with fresh.
I usually half the recipe and it is enough for our family. With the halved recipe, I use about 1/4 – 1/2 tsp of dried oregano. I also squeeze and throw in two or three small lemon wedges into my LeCreuset roasting pan.
I cannot readily buy skin-on, boneless chicken thighs (the butcher / grocery that sells them or custom de-bones for me is not close to our house), so the last time I made this, I used the frozen bone-in, skin-on thighs I had in the freezer. After letting them thaw, I follow the recipe but extend the baking / roasting time. I have not yet found a “sweet spot” for oven time/temp but can say that after searing the thighs for about 5 minutes on the skin side and a couple of minutes on the underside, my oven on convection bake at 350 (so non-convection oven that would be about 325F), it still took a good 40+ minutes before I felt comfortable that the chicken was safe and ready to eat. I have a digital thermometer and the read after 30 minutes indicated 165 in some pieces, and 140F in others., with some pink juice still oozing out of two pieces when I pulled the thermometer needle out. I increased the oven temp by another 25 degrees to finish this off — about 5-10 minutes more in oven. Then reduced temp to 325F regular bake for a few more minutes just to ensure that my family wouldn’t get salmonella poisoning!!! I’m sure this is not necessary and surprisingly, my chicken still tasted juicy and tender….I know that i still have some figuring out to do to perfect my baking time!!! As it was a pain to keep checking the chicken.
Would love to make this – unfortunately the new potatoes in the USA do not have the lovely taste and texture of those available in the U.K.
I’ve been making this recipe for a while now and my family love it however yesterday I made a slight modification to this recipe, I didn’t have potatoes so I used gnocchi instead and it turned out wonderfully.
Very delicious. Used stainless steel saute pan for prep and transferred it to the oven to make it truly a one-pan cleanup. No tomatoes so I used corn kernels. I chose to put the cover on the saute pan while in the oven to keep the chicken juicy. The potatoes turned out delicious in this “french oven” method. There is less carmelizing but still every bit as delicious.
This is one of my favorite recipes. I love how adaptable it is! When I lived in the States (and had an oven) I made this recipe as is and it was fabulous. Now that I don’t live in the States and have only a hot plate I’ve adapted it into a one-ish pan meal by boiling potatoes, and then sauteing some bacon to replace the chicken. I find the savory bacon makes this more meal-like even without the more substantial chicken. Beautiful recipe, Jamie!
Yum! This was very delicious even though I got distracted and over cooked it. It isn’t new potato season in New Zealand so I used chopped up Agria potatoes. It was even better the next day. The kids were a bit worried about the tomato color on the potatoes but they loved it when they tried it. I actually used rosemary instead of oregano and it was superb : I do have to agree with the persons comment about it def not being an easy dinner. A lot of washing of pots etc is required! Quite exhausting to make actually!
After making the Original recipe, I found it good-tasting, but taking too much time to prepare, and hassle involved working every single ingredient.
So today, I made some changes in method and in one ingredient: I prepared the whole recipe on the stove top, using heavy large pot with tight-fitting lid to move the chicken to after browning separately. The ingredient I changed, was Potatoes- I used elbow macaroni instead. The result was fantastic and so easy to make !
If you decide to try to use the elbows, you’ll need to pour cold water on them after cooking, and drain very well.
So today, I made some changes in method and in one ingredient: I prepared the whole recipe on the stove top, using heavy large pot with tight-fitting lid to move the chicken to after browning separately. The ingredient I changed, was Potatoes- I used elbow macaroni instead. The result was fantastic and so easy to make !
If you decide to try to use the elbows, you’ll need to pour cold water on them after cooking, and drain very well.
Dear Jamie and Food Editors, While I’m sure this recipe is delicious, to be described as an easy dinner, where everything gets cooked up in one dish is misleading if not laughable. The potaoes have to be cooked, the chicken fried in a skillet, and the tomatoes par boiled. For goodness’ sake, you even pull out a mortal and pestle. Not a simple dinner!