Roast Chicken with Potatoes and Tomatoes
- Chicken thighs, bones removed
- New potatoes
- Any small tomatoes (plum, cherry, etc.)
- Olive oil, salt, pepper, fresh oregano, fresh marjoram (or thyme, or rosemary, and fresh lemon juice & zest instead)
Fry chicken in pan, skin side down. Season with salt, and cook until golden brown.
Boil potatoes. Puncture tomatoes, and add to pot with potatoes (when potatoes are very nearly done). Remove all from pot after about 45 seconds. Dump contents onto work surface. Slightly squish potatoes with thumb, and slip the tomatoes from their skins. Dump veg into pan with browned chicken.
In mortar, food processor, whatever crush together oil, salt, pepper, oregano, and marjoram (making a herb oil dressing).
Dump chicken and veg into roasting pan, and cover with herb oil and a bit of fresh oregano. Roast at 375 degrees for 35-45 minutes.
changed March 3, 2009