Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Happy Father's Day!

My Dad is a pure joy to cook for.  He has a great love and appreciation for all food and is always quick to praise and compliment the cook.  He is easily my favorite person to cook for.  Then again, he's my favorite person all around. 

While my Dad loves and appreciates all kinds of food, I think mostly he enjoys the simple things, much like the recipe I've chosen today, crispy sticky chicken with potatoes and tomatoes.  I think he is amazed, as we all are, at how you can take just a few simple ingredients and combine them to make something mouthwatering and delicious.  I know he would love this one (especially after a good dosing of hot sauce or hot pepper flakes).  Dad loves his food extra spicy!

  Crispy & Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Adapted from Jamie Oliver on Food Network (recipe found HERE)

Serves 4-6

1-3/4 pounds new potatoes, scrubbed

12 boned chicken thighs, skin on

Olive oil 

salt and freshly ground black pepper

1-1/4 pounds cherry tomatoes

1 bunch fresh oregano, leaves picked

4-5 tablespoons extra virgin olive oil

good splash of red wine vinegar

Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
Notes/Results: Easy, simple, tasty,  healthy and delicious!  This is a meal the whole family would love.  We especially loved how tender and juicy the chicken was. Jamie's recipe doesn't call for onions or garlic, but I think they make a perfect addition.  I also think the squeeze of lemon at the finish really brightens up this dish nicely.  As Jamie says, this meal goes perfectly with a simple salad.

Theme: Pops is Tops!

Me, my daughter (Olivia), and my Dad @ my stepsister's wedding.  Love my Dad in that kilt!