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sticky baked chicken with tomato and potatoes

Tender, crispy-skinned chicken with herbs, jammy tomatoes and garlic. Crunchy, salty, herby potatoes. Let the oven do the work. This dinner takes just 10 mins of prep then a slow cook while you get on with everything else your day throws at you.

Everyone eating at different times? This will sit in a low oven until everyone is ready to have their day made. This is a great recipe to make when friends come over as it means you won’t have anything much to do and will hang around if anyone is late.

We all need these kind of recipes when life is busy. Here’s how I threw a load of stuff in the oven and came back 2 hours later to a perfect dinner…

Ingredients (serves 4)

  • 8 Skin on bone in chicken thighs (you may as well cook extra for leftovers)
  • 500g (1lb) baby tomatoes
  • 1 whole bulb garlic
  • 1 teaspoon fennel seeds
  • Around 30g (1oz) of whole stems of Fresh thyme, oregano or rosemary 
  • 1 teaspoon sea salt flakes (less if using fine grain sea salt)

Potatoes

  • 1kg (2lb) baby potatoes
  • 2 tablespoons rapeseed or olive oil
  • Around 30g (1oz) of whole stems of Fresh thyme, oregano or rosemary 
  • 1 teaspoon sea salt flakes (less if using fine grain sea salt)

To finish and serve:

  • White wine vinegar
  • Black pepper 
  • Mayo or salted Greek yoghurt
  • Green salad

Equipment

You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don’t cost you any more. These small fees help me keep creating all the free content I share.

To make

1. Heat the oven to 150°C fan (170°C regular)/ 300°F convection (340°F regular)

2. Get a high sided baking tray – High sides is key otherwise all the juices will evaporate off and it will be dry.

3. Put the whole tomatoes and herbs in one tray. Add the whole bulb of garlic, cut in half through the middle, skin left on – it is easiest to do this with a serrated knife. Nestle the chicken pieces amongst the tomatoes, chicken skin side up, then sprinkle the skin with the salt and fennel seeds.

4. Put the potatoes in a separate tray – also high sided – and sprinkle with oil, salt and herbs. Toss.

5. Put both trays in the oven and leave for 15 mins before dropping the temp to 130°C fan (150°C regular)/ 270°F convection (300°F regular). Leave for 2 hours. No need to check but you could shake half way through if you want or if your oven cooks unevenly.

6. Before serving, scatter both the chicken and the potatoes with white or red wine vinegar. Serve hot or warm with a green salad.

Leftovers should be wrapped and stored in the fridge for up to 3 days. It is easier to shred the chicken off the bone while they are still warm. Leftovers are amazing shredded off the bone and stirred through pasta.

Let me know if you’re making it.

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