Crispy & Sticky Chicken Thighs With Squashed New Potatoes & Tomatoes

1. 1

   Place Potatoes in large saucepan of salted boiling water and boil until cooked.

2. 2

   Preheat oven to 400 deg.

3. 3

   Cut each Chicken Thigh into 3 strips.

4. 4

   Toss with Olive Oil, Salt and Pepper.

5. 5

   Place in heated frying pan, skin side down.

6. 6

   Toss and fry until almost cooked, then remove to cooking dish.

7. 7

   Prick Tomatoes and blanch in boiling water. Remove skins when cool enough to handle and place in large bowl.

8. 8

   When Potatoes are done, remove from heat, drain and lightly crush with thumb. add to large bowl.

9. 9

   Bash up most of the Oregano leaves with pinch of Salt in mortar & pestal. Add 4 TBLS Olive Oil, big splash of Red Wine Vinegar and bash again. Add to Large bowl with chicken and remaining Oregano Leaves and toss gently.

10. 10

    Spead out in single layer of right size roasting pan and bake for 40 min. until golden.

* Per serving · 4 servings · Values may vary.