I’m so in love with Jamie Oliver.’nuff said.
Total time: 1 1/2 hour
4-6 Chicken thighs, skin on (I use legs too)
12 small Yukon-Gold potatoes (2 per person)
1 small can – plum tomatoes with juice (or fresh tomatoes, skinned peeled)
6-8 garlic cloves
Handful of fresh oregano
½ cup of olive oil
Salt & pepper
Olive oil for browning
Put potatoes to boil. Remove bones from chicken thighs if preferred (it quickens the process), salt and pepper, and fry till lightly golden on both sides in a large sauté pan and transfer to a baking dish (or use the pan if it can be used in the oven). Drain the potatoes and lightly press with your palm to smash them and add them around the chicken. Add in the tomatoes. Blend oil, oregano and 1 garlic clove and pour on the baking dish mixture and toss the other garlic cloves between the chicken, potatoes and tomatoes. Bake the dish at 375C for 40 min-1 hour until cooked through.