A really wonderful one-pot meal (that can be made in any size), and it was delivered to my inbox by Food52.  The original asks for chicken leg quarters but I chose to use bone-in, skin-on thighs, and below is the amount that worked for us – enjoy!

Jamie Oliver’s Chicken with Tomatoes & Basil

8 to 10 bone-in, skin-on chicken thighs

salt and freshly ground pepper

1 big bunch of basil, leaves picked and stalks finely chopped

~2 lbs. halved cherry tomatoes (or the equivalent, cut into bite-sized pieces, multi-color looks lovely)

1 head of garlic, broken into cloves (you can peel it now, or warn people and have them peel their own after the garlic is cooked…they pop out of their skins very easily, though I tend to peel mine prior)

big pinch of dried chili flakes

olive oil

1 can (19 oz/540 mL) white beans, drained and rinsed

~1 lb. new potatoes, cut into bite-sized chunks

Preheat the oven to 350 and get out your favorite braising pot or deep casserole dish.  Season the chicken all over with generous amounts of salt and freshly ground pepper then put it into a snug-fitting single layer (choose your pan/pot accordingly), skin side up.  Scatter on all of the basil, tomatoes, garlic, beans and tomatoes, then sprinkle on the chili flakes and drizzle everything with olive oil.

Depending on the size and shape of your baking dish, it may be easiest to give everything a mix with a big spoon or your hands – or, what I did was simply reach in and pull all of the chicken pieces to the top, skin side up, so that it could get nice and crispy through the cooking process.

Bake uncovered for about an hour and a half until the chicken is cooked through and the skin is crisp, and then serve as you wish – I promise that you’ll wish you’d have doubled this for leftovers.

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