Tuscan Chicken Thighs with Potato and Roasted Tomatoes
After Toast by Kate Gibbs
Published by Allen & Unwin
This one-pot roast chicken is rich with flavour. The combination of potatoes, ripe tomatoes and lots of fresh lemon with the sticky chicken is otherworldly. Try growing your own rosemary so you constantly have it on hand for this sort of thing—it’s one of the easiest things to grow, in a pot in the sun.
- 8 free-range or organic chicken thighs, bone in, skin on
- 1/3 cup (80 ml/21/2 fl oz) olive oil
- 5 desiree potatoes, skin on, cut into slices 5 mm
- (1/4 inch) thick
- 1 rosemary sprig, leaves chopped
- 4 garlic cloves, skin on
- 1 red capsicum, sliced
- juice of 2 lemons
- 250 g (9 oz) cherry tomatoes
Preheat oven to 190°C (375°F). Season chicken pieces with sea salt and freshly ground black pepper, then drizzle with 2 tbsp olive oil. Heat a roasting tin on stove over medium–high heat.
Once tin is hot, add chicken pieces, skin side down, and sear the meat for 3–5 minutes, or until just golden brown. Transfer chicken to a plate.
Now layer potatoes in roasting tin to brown, turning once to give both sides colour—about 2 minutes each side. Add remaining oil as needed.
Add chicken, skin side up, and garlic cloves and capsicum. Pour lemon juice over and bake for 25 minutes. Add tomatoes to tin and roast for another 10–15 minutes. Serve straight out of the tin, at the table with a green salad.