Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Single pan meals (or almost single pan, you do have to brown the chicken somewhere else) are all the rage here at Casa Whatfoodimade. They are easy to make, easy to clean up afterward and tasty. What more do you need?

Here’s how this example comes together.

Get the potatoes into some salted water and cook them.

Multi-coloured little potatoes.

Now’s a good time to get the tomatoes out of the refrigerator. I ignored the instructions about peeling them… still tasty and easier too.

Cherry tomatoes.

There’s also time now to season the chicken thighs with salt and pepper and pour some olive oil on them…

Seasoned chicken thighs.

… and brown them in a hot pan.


The potatoes are cooked.

Potatoes, cooked and smashed down.

Squash the potatoes on the sheet pan and scatter the tomatoes over.

Scatter the tomatoes over.

The chicken is ready.

Nicely browned chicken.

Nestle the thighs among the vegetables and wonder why you still haven’t gotten a larger sheet pan.

Find room for the chicken on the baking sheet too.

Drizzle with a mixture of oregano, olive oil and red wine vinegar (forgot to photograph this step).

Bake at 350° for 40 minutes.

Forty minutes later.

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes.

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes.

Here’s the recipe:

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

This is a simple pan-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner.

Total: 1 hr 45 min
Active: 30 min
Yield: 4 servings
Level: Intermediate


1 3/4 pounds new potatoes, scrubbed
12 boned chicken thighs, skin on, preferably free-range or organic
Olive oil
Sea salt and freshly ground black pepper
1 1/4 pounds cherry tomatoes, different shapes and colours if you can find them
1 bunch fresh oregano, leaves picked
Extra-virgin olive oil
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 flavour 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 Flavour 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.


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