Crispy & Sticky Chicken Thighs With Squashed New Potatoes & Tomatoes – a delicious recipe with New Potatoes, Salt, Chicken, Olive Oil, Tomatoes, Oregano. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place Potatoes in large saucepan of salted boiling water and boil until cooked.
2
Preheat oven to 400 deg.
3
Cut each Chicken Thigh into 3 strips.
4
Toss with Olive Oil, Salt and Pepper.
5
Place in heated frying pan, skin side down.
6
Toss and fry until almost cooked, then remove to cooking dish.
7
Prick Tomatoes and blanch in boiling water. Remove skins when cool enough to handle and place in large bowl.
8
When Potatoes are done, remove from heat, drain and lightly crush with thumb. add to large bowl.
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
Spead out in single layer of right size roasting pan and bake for 40 min. until golden.
781
kcal
Calories
28
g
Fat
58
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3/4 lbs New Potatoes, Scrubbed, Sea Salt / Black Pepper, 12 boned Chicken Thighs, skin on, Olive Oil, and more.
Yes, Crispy & Sticky Chicken Thighs With Squashed New Potatoes & Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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