I saw Jamie Oliver cooking this in his “Jamie at Home’ series and really liked the sound of it. Uncomplicated, delicious and easy food. Chicken is such a staple in our home and we eat it at least twice a week, and thinking of new ways to eat it becomes quite hard after you’ve tried it 300 different ways (this might be an exaggeration but I’m pretty sure it’s close enough to 300) . I don’t normally like cooked tomatoes that much (unless they are in a sauce etc.) but the sweetness of the cherry tomatoes works so well with the crispy, salty chicken skin.
If it’s possible, I made this dish even simpler than Jamie’s version. He cooks everything separately and then puts them all together before baking but I just really wasn’t in the mood for all that schlep. So I just put the chicken thighs in the baking tray with some chunks of potato (you could also use new potatoes), and seasoned them well and sprinkled the tomatoes with some vinegar and sugar before popping them into the tray aswell. So easy and delicious served with some rocket dressed with olive oil, lemon and salt and pepper. YUM!
8 Chicken thighs
4 large potatoes, cut into chunks
2 cups cherry tomatoes
Salt & Pepper for seasoning
2tbsn Balsamic Vinegar
Juice of 1 lemon
- Place the chicken and potatoes in a greased oven tray and drizzle with olive oil, lemon juice and season to taste.
- Drizzle the tomatoes with the balsamic vinegar and sugar and toss to coat. Scatter in between the potatoes and chicken.
- Drizzle the lemon juice over everything, cover with foil and bake for 45 minutes at 180°C (356 degrees Fahrenheit), thereafter, uncover the tray and allow the chicken to brown for 10 minutes.
- Serve with rocket salad.