Categories: chicken, main dish

Ingredients

• 2 pounds fingerling potatoes
• 8 chicken thighs
• 2 T olive oil
• 1 1/2 pounds cherry tomatoes
• 1/4 c fresh oregano
• 3 T olive oil
• 2 T cider vinegar

Directions

1. Put the fingerling potatoes into a medium size pot and cover with filtered water. Boil until fork tender, drain, and set aside.

2. While the potatoes are boiling, cut the chicken thighs into 3-4 strips each.

3. Place the chicken thigh strips into a large bowl. Drizzle with the olive oil and add a few generous pinches of sea salt and some freshly ground black pepper. Place the chicken in a baking dish.

4. Add the fingerling potatoes and the skinned cherry tomatoes in with the chicken and gently stir in.

5. Combine the fresh oregano, olive oil, and cider vinegar together in a blender or food processor. Blend until just combined – about 15 seconds. Pour this oregano oil over the chicken dish.

6. Bake in a preheated 400 degree oven for 45 minutes, or until just gently browned on top.

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