Crispy chicken thighs with roasted vegetables

Crispy chicken thighs with roasted vegetables

Adapted from Jamie Oliver’s Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

I like Jamie Oliver, and his food.  He seems like a decent sort of chap and unlike a whole lot of politicians he seems concerned about the welfare of our children via his actions on school meals.  So I have a few of his cookbooks on the shelves, and this recipe is originally from his Jamie at Home book.  (It’s also, handily, available online at the above link).  This particular recipe is a favourite because although there is a bit of prep to do (namely boiling the spuds and frying off the chicken), once it is in the oven it just cooks itself.  No more faffing required.  Hence it is perfect for certain situations, like the one where I cooked it this time.  A friend coming for a midweek meal, when she can’t get here until after my little girl should be in bed but I keep her up so they can spend a bit of time together.  So I will do the preparation and pop it in the oven as she arrives, then after I’ve completed the bedtime routine this will be ready for dishing up.  Nice glass of wine, and a natter.  My only tweak really is to add more vegetables, because the original only has potato and tomato and even with the suggested rocket salad that’s not enough for me.  Veg it up baby.  As Jamie might say, but probably wouldn’t…

Crispy chicken thighs with roasted vegetables

Prep time 30 minutes Cook time 40 minutes Makes 2 ( hungry adult) servings

Preheat the oven to 190ºC fan assisted

  • 4 boneless chicken thighs, skin on (this turns out a bit dry without the skin I’m afraid)
  • 2 tbsp olive oil + some for drizzling
  • 500g bag new (waxy) potatoes, cleaned
  • 500g punnet of cherry tomatoes
  • 1 orange, red or yellow bell pepper, deseeded and chopped into chunks
  • 1 large red onion, peeled and chopped into 8 wedges
  • 1 small bunch fresh oregano (or ½ tbsp dried if no fresh available)
  • a slosh of red wine vinegar
  • salt and pepper
  • rocket salad to serve (optional)

Boil a large saucepan of water and cook the potatoes, which depending on size will be 10-20 minutes.  In the meantime slice the chicken thighs into 3 strips each, season well with salt and pepper, and fry in the olive oil skin side down initially and over a medium high heat.  Turn the pieces over and continue to fry until they are nearly cooked through and have a very slight colour (no more than 10 minutes total).  Remove to a suitable oven dish, which should be large enough to hold all the ingredients in a single layer albeit snugly.  Jamie suggests skinning the cherry tomatoes (by blanching in boiling water and then slipping the skins off) but I never have any luck with this.  By all means peel if you have more patience than me!  Otherwise just add them, along with the deseeded, chopped pepper and red onion wedges, to the dish with the chicken.  When the potatoes are cooked, drain and then squash slightly.  Jamie says to use your thumb, but he clearly has asbestos chef fingers and I can’t do this without burning myself, so I use the end of my rolling pin.  You want to use something not too pointy, so you don’t just make little holes and something you can control the pressue of, so you don’t end up with mashed potatoes.  The crushed edges will go crispy so this bit is important.  Add these to the dish.  Crush the oregano in a pestle and mortar, slosh in some red wine vinegar.  Sprinkle this over the chicken and vegetables, add a couple of glugs of olive oil and stir well to coat all the ingredients.  Now carefully flip all the chicken pieces over so they are skin side up in the dish, before seasoning the dish again.  This will allow the skin to crisp up and keep the chicken meat moist underneath.  Bake in the oven for 35-40 minutes until golden all over.  Serve on warmed plates with the rocket salad if using.


8 thoughts on “Crispy chicken thighs with roasted vegetables

  1. I’m a big fan of Jamie Oliver too, and this dish looks really intriguing and delicious, the chicken thighs have such beautiful color and so crispy, I will definitely try this in the weekend ^^

  2. I am a huge fan of Jamie too. I have most of his cookbooks, though… weirdly enough I haven’t cooked from any of them (though, I never really follow recipes so I guess that’s not unusual!). I love the fact that he does so much community work and public health education… he seems to be genuinely passionate about food education and making a difference in the next generation of Britons (and worldwide). This recipe looks delicious. I love crispy chicken and the extra veg is definitely a worthy addition. Thanks for sharing your version… and yay for ‘Jamie-isms’!

    • He does get a lot of stick, but I guess that’s because not everyone likes him and he is quite vocal! Still, better to do something useful and get grief than to take all the money and stay quiet. He gets a thumbs up from me!

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