12 oz fresh cherry tomatoes or 1 12 oz can of stewed tomatoes
1/2 lb new potatoes
Red wine vinegar
1 tablespoon butter
Preheat oven to 425 degrees.
Boil the new potatoes (unpeeled) in salted water until cooked.
Prick the cherry tomatoes with a sharp knife and put in a bowl. Boil enough water in a teapot to cover the tomatoes. Let them sit in the hot water for a few minutes.
Drain the tomatoes and remove the skins. They should come right off after sitting in the hot water.
On a cutting board, salt and pepper the skin side of the chicken a decent amount and rub in with your fingers. Salt and pepper the other side a bit lighter.
In a large pan, preferably a cast iron pan, heat up some olive oil and the tablespoon of butter on high heat. Once hot, place the chicken in the pan, skin side down. Cook on high heat for around 10 minutes and do not touch or move. The skins should get brown and crispy.
Once potatoes are done, drain them and gently “smash” them with the palm of your hand.
Peel and dice your parsnip and carrot.
Arrange in a baking dish, the potatoes, tomatoes, parsnip, carrot, and put the chicken on top, skin side up. You can add all the juices from the chicken pan right over it!
In a mortar and pestal (or a magic bullet), grind together a bunch of fresh oregano, some salt, some pepper, a tablespoon or so of olive oil and a splash of red wine vinegar.
Pour the mixture over the chicken and veg. You can also add in a few fresh leaves of oregano throughout the dish.
Bake in the oven for 35-40 minutes.
When it’s done, the chicken should be crispy on top and sticky from all the tomato juices.
This is a great chicken dish that incorporates a lot of veggies and comes out moist and delicious. No more dry chicken!