Crispy and sticky chicken thighs with squashed new potatoes and tomatoes from Jamie at Home: Cook Your Way to the Good Life (page 189) by Jamie Oliver

  • chicken thighs
  • dried oregano
  • cherry tomatoes
  • new potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on November 21, 2021

    This was a solid weeknight dinner. I made a half batch using skinless, boneless thighs, and a combination of small white potatoes and small russets cut in half. I completely forgot to smash the potatoes. I did peel the tomatoes and not sure I would bother next time.

  • lou_weez on July 15, 2021

    Tasty and delicious. I used chicken thigh fillets, didn't bother peeling the tomatoes and par-boiled the potatoes. Next time I would add some red capsicum and maybe some cauliflower.

  • averythingcooks on July 07, 2021

    I used 6 smallish boneless, skinless chicken thighs for a 1/2 recipe. But I did not peel my grape tomatoes and I did not fully cook the potatoes (before a 40 minute bake!) - I simply parboiled them quickly just to get them started. I used more fresh herbs - parsley in with the oregano at the start and basil (& feta) to finish each bowl. I also added sweet onion, broccoli & unpeeled garlic cloves to the pan. We really enjoyed this but it did seem to be very "step laden" compared to many other equally good chicken tray bakes I make.

  • Rutabaga on September 14, 2020

    This came together well even though I used boneless skinless chicken thigh meat. The tomatoes are especially delicious, although unfortunately my children don't like cooked tomatoes, so weren't big fans, although they ate the chicken and potatoes.

  • jenniwa on June 23, 2016

    Salt potatoes well. Also I used half as many chicken thighs (3lbs with bones).

  • eliza on May 17, 2016

    Very easy and good. It's important to salt the potatoes well. I don't bother peeling the tomatoes.

  • PatriciaScarpin on August 22, 2012

    I have made this several times, it's delicious and a hit with the picky husband. :)

  • sarahcooks on August 20, 2012

    Very tasty, and open to so many potential variations. It's really important not to crowd the pan. You will probably have to use two if you don't halve the recipe.

  • saladdays on March 27, 2012

    This is an easy and very tasty recipe. As the potatoes are precooked I was able to use some left over from the day before, 4 thighs are plenty for two. I thought that 40 minutes oven cooking seemed too long as the thighs that are cut into strips had already had 10 minutes in a pan, so timed it for 20 minutes and then left them for 5 minutes in the turned off oven while I prepared a green salad and that was plenty long enough. I used chervil instead of oregano as I had just dug up a large plant from the veg garden to make way for spring planting !

  • Cheri on October 09, 2011

    Yum! We really liked this. Used only 8 thighs and had plenty leftover - after serving 3 adults (and one dog). Didn't change anything about the recipe and served with arugula as recommended. This is a great dish for this time of year, as variety of cherry tomatoes and new potatoes are fresh and good right now in the northwest.

  • sgovier on August 12, 2011

    I love this recipe, it's so adaptable. Virtually any variation is as delicious as the last. Leftovers are still tasty.

  • melissabazley on April 22, 2011

    A good recipe with plenty of left-overs for lunch the next day.

  • lauranyc1 on January 15, 2010

    Tasty recipe, very easy to put together.

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