About this recipe:Golden pieces of chicken, flavoured with oregano and tomato, and juicy cherry tomatoes top roasted potato slices in this simple ‘leave it to bake’ dish. Toss some peppers and spring onions in a garlicky dressing to serve. Delicious!
750g large potatoes, peeled and cut into 5-10mm thick slices
2 tbsp olive oil
8 skinless boneless chicken thighs, about 650g total weight
8 tsp tomato purée
8 tender fresh oregano sprigs
300g small cherry tomatoes
2 lettuce hearts, separated into leaves, to serve
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Method Prep:15min › Cook:20min › Ready in:35min
Cook the potatoes: Preheat the oven to 240°C (220°C fan oven), gas 9. Put the potato slices in a pan, add boiling water to cover and bring to the boil. Reduce the heat slightly and boil for 5 minutes or until just tender but still firm. Drain.
Layer the potatoes: Pour 1 tsp oil into a large, shallow ovenproof dish. Add the potatoes in a single layer, overlapping them slightly if necessary. Slide the first few slices of potato around on the oil to ‘grease’ the dish.
Add the chicken and tomatoes: Open out the chicken thighs and spread with the tomato purée. Season well, then add an oregano sprig to each. (Pull off the leaves and discard the central stalks of the sprigs if they are tough.) Fold the chicken in half to enclose the oregano and put on top of the potatoes. Add the tomatoes, distributing them evenly.
Bake: Sprinkle with seasoning and drizzle the remaining oil evenly over the ingredients. Bake for 15-20 minutes or until the chicken is well browned and cooked through, and the potatoes are beginning to turn golden and crisp at the edges. Serve immediately, with lots of little crisp lettuce leaves on the side.
*For sliced potatoes, use whole baby new potatoes cooked in their skins. *For tomato purée, use tomato purée with herbs and/or garlic, or tapenade.
Spiced yoghurt chicken: If you have any, sprinkle some white cumin seeds over the potatoes when you layer them in the dish. Mix 8 tbsp plain low-fat yoghurt with 2 tbsp tandoori spice mix, or 1 tbsp curry powder, and 1 crushed garlic clove. Spread half of this paste in the chicken, instead of the tomato purée, and sprinkle with chopped spring onion. Add the chicken and tomatoes to the dish and spread the remaining yoghurt mixture over the top.