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Chicken Thighs with Roast Tomatoes and New Potatoes
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Description
A very easy but delicious dinner – tender roasted chicken thighs with a crispy skin, baked with juicy tomatoes and tiny new potatoes. Just assemble, put in the oven and go!
Ingredients
- 4 whole Chicken Thighs
- 1 pinch Salt
- 1 pinch Pepper
- 2 Tablespoons Olive Oil
- ½ pounds, ⅞ ounces, weight New Potatoes
- 6 whole Large Tomatoes
- 1-⅞ ounces, weight White Breadcumbs
- 2 Tablespoons Grated Parmesan Or Other Hard Cheese
- 5 whole Basil Leaves Torn
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Chicken Stock
Preparation
1. Preheat the oven to 190C.
2. Season the chicken thighs with a little salt and pepper. Heat 1 Tablespoon of olive oil over medium heat in a skillet and cook the chicken on both sides until brown (3-4 minutes).
3. Put the other Tablespoon of olive oil in a baking dish. Wash the new potatoes and place them in the oil. Lay the chicken on top.
4. Cut the tomatoes in half and place on top of the chicken. Sprinkle with breadcrumbs, parmesan, salt and pepper and garnish with the basil leaves. My sprinkling focused on the tomatoes but I made sure that the chicken and potatoes got a good covering too for maximum yumminess.
5. Pour in the chicken stock and bake in the oven for 45-50 minutes until the chicken is cooked through and the skin is crispy.
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littleladylones on 4.1.2011
oh this looks nice.. I might be making this for our date night!