Yum, yum, yum! This is super delicious and very easy to put together. The flavors are simply outstanding in this dish. Enjoy!
-2 lbs potatoes, peeled and cut into bite size chunks
-1 Tbs extra virgin olive oil
-4 chicken thighs, skin-on, bone in
-salt and pepper
-15 oz canned crushed tomatoes
-1 cup cherry tomatoes
-1 cup shredded mozzarella cheese
-2 garlic cloves, minced
-1 Tbs dried oregano
-2 tsp dried rosemary (crush it a little)
-3 Tbs red wine vinegar
-3 Tbs extra virgin olive oil
-1 tsp salt
-1 tsp pepper
Preheat oven to 350 F.
Place potatoes and 2 Tbs water in microwavable dish. Cover and cook for 7-8 minutes, or until potatoes are tender (not mushy!). Drain the water and season with a little salt and pepper. Set aside.
Meanwhile, in an oven proof large skillet, heat the oil. Season the chicken on both sides with salt and pepper. Add to the hot skillet and brown on both sides (about 4-5 minutes per side).
Add the seasoned and drained potatoes to the skillet, surrounding the chicken. Top with the crushed tomatoes and the cherry tomatoes. Season with a little salt and pepper.
Meanwhile, mix all the dressing ingredients in a separate bowl. Pour it all over the chicken, potatoes and tomatoes. Stir it a little.
Bake in preheated oven for 25 minutes or until chicken is cooked through.
Remove from oven and sprinkle with the cheese. Bake for 5 more minutes or until cheese is melted and golden. Let stand for 5-10 minutes before serving. Enjoy!