Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes. I scaled down the amount of chicken to 4 pieces and didn't have cherry tomatoes or new potatoes so I used what I had on hand. The recipe also called for boneless chicken. The recipe was very adaptable and the flavors were fantastic! My husband loved it so much that I decided that I must post it regardless of the poor photo. I loved the simple bright flavors of this dish. Arugula tossed with olive oil, lemon, salt, and pepper was the perfect complement to the chicken and vegetables.
I only had medium sized red potatoes, so I quartered them and boiled until softened in salted water. I also had bone in chicken thighs, which I seasoned with salt and pepper. I browned the chicken in a non-stick skillet with a little olive oil while the potatoes were cooking. I also took two medium sized tomatoes which I boiled for about a minute and peeled once they cooled. The cooked potatoes, peeled tomatoes (squashed), and browned chicken were all combined on a baking sheet and drizzled with a good amount of extra virgin olive oil, red wine vinegar, salt, pepper, and fresh thyme leaves. The sheet pan went into a 400 degree oven for 40 minutes. "Set it and forget it," a la Ron Popeil. Such simple flavors but truly delicious. Lovely!