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1
In a bowl, combine 1/2 cup of the oil with the vinegar, garlic, lemon zest and crushed red pepper.
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2
Add the chicken breasts and turn to coat evenly.
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3
Refrigerate for 1 hour, turning the breasts.
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4
In a mortar, crush the oregano, thyme and 1/2 teaspoon of salt.
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5
Stir in the lemon juice and 1/3 cup of the olive oil and season with salt and pepper.
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6
In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering.
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7
Add the potatoes in an even layer and cook over moderate heat until browned on the bottom, about 15 minutes; lower the heat halfway through cooking.
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8
Stir the potatoes and cook until browned all over, about 10 minutes longer.
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9
Add the onion and cook over moderate heat, stirring, until beginning to brown.
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10
Season with salt and pepper.
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11
Light a grill or heat a grill pan.
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12
Remove the chicken breasts from the marinade and season with salt and pepper.
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13
Grill the chicken over a moderately hot fire until charred and cooked through, about 5 minutes per side.
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14
Transfer to a platter.
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15
Warm the potatoes over high heat, stirring, until sizzling.
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16
Add the tomatoes and cook, stirring, for 1 minute.
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17
Spoon the herb sauce over the chicken and serve at once with the potatoes.
