It's a delicious main course for a weekend lunch full of flavors and colors. Just by looking at it, makes me happy.
- 800 g small new potatoes (smaller grains whole, larger ones cut in half)
- Olive oil
- 1 kg chicken thigh (with bone and skin)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 600 g cocktail tomatoes
- salt and pepper to taste
- for serving: pesto (wild garlic or regular), basil, lemon, mix salad
- Preheat the oven to 200 degrees.
- Cook the potatoes in salted water.
- Soak both sides of the chicken legs.
- Heat olive oil in a large pan (preferably usable in oven) or in a cast iron pan, and start to fry the skin side of the chicken thighs on a medium-high heat. If the pot is small, you can do it in several rounds. If the skin has roasted nicely brown and crispy, turn it over and fry the other side as well. Now it’s not enough to just crust the meat, the thighs need to be baked over before they get into the oven. When done, take it out on a plate and pull the pan off the heat.
- Sprinkle the spices in the hot pan, add the boiled potatoes, stir the potatoes to cover the spicy oil.
- If you use a pan large enough and that can be used in oven, place the meat (skin on top) and tomatoes next to the spicy potatoes. If your pot isn’t big enough or it can't be used in oven, use a big baking sheet.
- Spoon spicy oil over tomatoes, salt, pepper everything, and bake it for 40-45 minutes.
- Serve with pesto, fresh basil leaves, lemon juice and mixed salad.