Crispy Chicken Thighs
Ingredients
- 12 boned chicken thighs
- Olive oil
- Salt and pepper
- A few big handfuls of cherry tomatoes
- red wine vinegar
- 800g new potatoes
- Fresh oregano
Instructions
Pre-heat the oven to 400 degrees.
Boil the potatoes in water until cooked. They may only need 5-10 minutes so keep an eye on them.
Slice the chicken thighs into 3 pieces each, drizzle with olive oil and season well with salt and pepper.
Heat some olive oil in a large frying pan, then fry the chicken for 10 minutes. Keep tossing it around to make sure it’s evenly cooked.
Drain the potatoes and then crush them down a little. You don’t want them to be mashed, just a bit bashed around!
Throw the oregano into the frying pan , then add a tablespoon of olive oil, a splash of the red wine vinegar and a bit more seasoning.
Now add the potatoes into the mix too along with the tomatoes. Mix it all together so everything’s coated in lovely flavor.
Spread all this out into a roasting tray – it doesn’t have to be a big one, better if everything is in one layer rather than heaped into a pile.
Put the tray in the oven and leave to bake for around 40 minutes
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