Apple Sausage dish, the potatoes become crispy from the drips of chicken cooking above. The lemon brings a hit of acidity that pulls it all together.
Chicken Thighs with Potato, Tomato and Lemonadapted from Jamie at Home
4 medium new potatoes
6 chicken thighs, skin on
1 Tbsp olive oil
1 cup cherry tomatoes
3 Tbsp fresh oregeno
1 lemon, zested and juiced
Bring a large pot of water to a boil and add potatoes, cooking until softened. Remove potatoes with a slotted spoon, turn off heat and reserve. In boiling water, add tomatoes and allow to sit about 2 min. Remove tomatoes from water and once cool enough to handle, remove skins and crush slightly.
Preheat oven to 400degrees.
Heat a large dutch oven on medium-high heat with olive oil. Add chicken thighs and brown the skin; about 5 min per side. Remove from dutch oven. Place potatoes in bottom of pot, place chicken on top with tomatoes, oregeno, lemon juice and zest. Bake with lid on about 40min. Remove lid and bake 10 min more. Enjoy! Serve with steamed carrots and a nice green salad.