Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 800 g potatoes (e.g. Rooster Potatoes)
  • 12 free-range chicken thighs, skin on, boned
  • 1.2 kg ripe cherry tomatoes, various colours
  • 2 bunches of fresh oregano (60 g)
  • 8 tbsp extra virgin olive oil
  • Juice of a lime
  • 160 g feta cheese
  • One bag of rocket leaves
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Preparation time: 85 MIN Cooking time: 30 MIN
  1. Preheat the oven to 200 °C/Gas 6.
  2. Put the potatoes in a large saucepan of salted boiling water and cook until tender.
  3. Cut each chicken thigh into three and place in a bowl. Rub the meat with olive oil and season with salt and pepper. Mix together.
  4. Heat a pan big enough to hold all the chicken pieces side by side and put them all in with the skin side down. Flip the chicken once the skin side is crispy and leave to fry for 10 minutes over a low heat until the chicken is almost cooked through. Then transfer the pieces to a large ovenproof dish using a slotted spoon.
  5. When the potatoes are cooked, drain them in a colander. Then press them down lightly with your thumb or a fork.
  6. Take ¾ of the oregano leaves and crush them in a mortar with a pinch of salt. Add 8 tablespoons of extra virgin olive oil and some pepper in an ovendish. Mix well and then add the chicken, the tomatoes, and the rest of the oregano leaves. Mix well again.
  7. Spread the potatoes out in a single layer in the ovenproof dish and bake for 40 minutes in the preheated oven until golden brown. Crumble the feta over it after 25 minutes of baking.
  8. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil. 

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