A couple of weeks ago I watched "Jamie at Home” for the first time – it was an episode about potatoes. I love potatoes – who doesn’t? – and all the recipes were mouthwatering. Joao must have thought so too, because he asked me to make this chicken for lunch on the following day – and he is a beef guy. BEEF.
I didn’t have a pen at the moment to take notes, and I don’t really remember him giving exact ingredient amounts, so this is my version of his roast chicken tray bake with tomatoes and potatoes.
The food was really good and I like the idea of using fresh oregano – a nice herb change to a basil addict like me.
This is my entry for the Weekend Herb Blogging, this time hosted by Erin, from The Skinny Gourmet.
Roast chicken tray bake with tomatoes and potatoes
from Jamie at Home
8 chicken pieces – I used thighs, wings and drumsticks
1 ½ tablespoons olive oil
2 garlic cloves, finely chopped
freshly ground black pepper
juice of ½ lime
400g new potatoes
100g cherry tomatoes
¼ cup (60ml) olive oil
1 large handful fresh oregano leaves + 2 extra sprigs
Preheat the oven to 200ºC/400ºF.
In a large pan over medium-high heat, heat the 1 ½ tablespoons olive oil. Add the chicken, garlic, season with salt and pepper and cook until nicely browned.
Meanwhile, boil some water in a large saucepan and rapidly cook the potatoes – drain and set aside. If there are potatoes much bigger than others, cut in half.
Squeeze the lime juice over the chicken, mix well and remove from heat.
Place the handful of oregano leaves in a mortar or food processor – Jamie used his crazy shaker - and lightly smash/process. Add the olive oil, salt and pepper and smash/process again, until you get some delicious green oil.
Place the chicken, potatoes and tomatoes in a baking dish, drizzle with the green oil, add the oregano sprigs and mix.
Bake for 25-30 minutes and serve immediately.
Served very well the hungry couple on a Sunday lunch. :)