Crispy and sticky chicken thighs with squashed new potatoes and tomatoes

Page 189

| Course Type: Main Courses

(1 review)

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Recipe Review

I really love this recipe. I've made it 3 or 4 times, and each time I can tweak it to my taste or according to what I have on hand, and it still works great.
It's basically a chicken and potato bake (Jamie's recipe titles are a little too wordy) with an oregano vinaigrette. I've used regular potatoes, cut up into smaller pieces, and they worked just fine. Also, I've skinned and not skinned the tomatoes, and there wasn't a big difference. He also suggests smashing the oregano with the vinaigrette, but I just tore up the leaves a little and it seemed okay.
However I've done it, the chicken and potatoes end up a little caramelized and crispy, the sauce is fresh and tangy, and everything melds together. Nice with just a salad. The leftovers are still great warmed up the next day. Enjoy!

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