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Italian Baked Chicken, Potatoes and Tomatoes
One of my 'Go to Recipes'
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ITALIAN BAKED CHICKEN WITH POTATOES AND CHERRY TOMATOES
PREP TIME: 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins
Turn every day ingredients into something special! The chicken does not need to be marinated because this recipe makes a wonderful sauce, but if you do then it will be even more tasty. I like to make this recipe with chicken thigh fillets with the skin on because I love the golden brown colour of the skin. But you can use skinless fillets if you wish. This recipe is also great made with other cuts of chicken, like drumsticks and wings.
4 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
½ tbsp olive oil
1 tin (15oz/400g) crushed tomatoes
1 cup cherry tomatos
3 medium size potatoes (around [sign in to see URL] 750g), peeled and cut into bite size pieces
½ cup mozzarella cheese, grated (or any other good melting cheese)
Salt and pepper
2 tbsp fresh thyme leaves or chopped oregano leaves (or 1 tbsp dried)
1 tbsp chopped rosemary leaves
2 garlic cloves, minced
3 tbsp red wine or white wine vinegar (see notes)
3 tbsp extra virgin olive oil
½ tsp salt
Preheat oven to 350F/180C.
Boil or microwave the potatoes until slightly undercooked. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
While the potatoes are cooking, season the chicken on both sides with salt and pepper. Heat ½ tbsp olive oil in large oven proof pan over high heat. Add chicken and brown well on both sides - around 3 minutes each side.
Remove pan from heat, and pour off the excess fat.
Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
Place cherry tomatoes on top and bake for 20 minutes or until chicken is cooked through.
Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.
1. You can substitute the white wine or red wine vinegar with any other vinegar - ordinary white vinegar, balsamic, sherry vinegar etc. Lemon juice would also be an adequate substitute.
2. If you want to marinate the chicken, mix up the dressing and put it in a ziplock bag with the chicken and marinate it for up to 24 hours. Then follow the instructions of the recipe, using the marinade in the ziplock bag.
3. Inspired by a recipe by Chelsea Winter.
Last edited by Justbec, 3/28/2018, 5:33 pm
3/19/2018, 12:40 pm