Chicken with Potatoes and Oregano

This dish has been adapted from a recipe I saw Jamie Oliver cook on one of his shows. It has evolved a little from his version. I hope you like it. The best thing about this dish is using just one dish, and from it you have your meat, vegetables and sauce. It is a great everyday meal, but lated with care it can be used at a pretty special dinner.

Ingredients

6 Chicken thigh fillets

1 punnet of cherry tomatoes

12 smallish potatoes

1 handful of fresh oregano

1/2 cup Extra Virgin Olive Oil

1 tablespoon red wine vinegar

4 cloves of garlic

Sea salt

Pepper

Method

Set oven to 200ºC. Boil the potatoes till almost tender [a little bit under done]. Just before you take them out, use a sharp knife to prick each cherry tomato and drop them into the water with the potatoes. Let them cook for about 1 minute, then drain tomatoes and potatoes. To save on washing up I use a large cast iron casserole dish or roasting tray, about 10 x 20cm. If you don't have one, buy one! Or use a fry pan for the next step. In the cast iron dish (I'll assume you bought one), brown the chicken thighs in a little oil, seasoning with pepper and salt. Once browned turn the heat off. Slip the skins of the tomatoes and add to the pan and using the heel of your hand gently 'crack' each potato and add to the dish, scattering evenly amongst the chicken along with the smashed garlic cloves. Then using a mortar and pestle, beat the fresh oregano into a pesto style mash, and add 1/2 cup olive oil and the red wine vinegar. Once combined drizzle over the dish and roast in the oven for about 30-40 minutes or until it looks browned

on top.

Before Cooking

After Cooking

Once roasted, serve on the table and get into it. Alternately, for a more formal dinner, serve by plating it in the centre and spooning over the sauce that has been created by the combination of tomatoes, oil, herbs, and vinegar.