When my youngest son was a baby, I sometimes watched Martha Stewart while nursing. She explained this recipe as a good recipe for nursing moms, and this has been my signature gift-meal to new parents. I couldn’t find a link to this recipe on Martha’s site.
Serves 6.
3.5 pounds chicken cut into 10 serving peices (we just put in about 6 chicken thighs with skin on)
4 or more white potatoes, scrubbed and cut into medium-sized chunks
4 plum tomatoes, cut into chunks (in winter I’ll use canned tomatoes or sun-dried tomatoes from the jar)
1 large white onion, cut into chunks
1/4 cup Olive Oil or less
1 teaspoon (or more) coarse salt
1/4 cup fresh oregano leaves, coarsely chopped
Pepper to taste
Preheat oven to 450 with rack in upper third of oven. Combine chicken, potatoes, tomatoes, and onion in a large roasting pan. Add olive oil, oregano, salt, and pepper. (I usually coat my hands with olive oil and rub it all over chicken and potatoes. If I have a helper, I have them sprinkle herbs over my hands while I am “stirring” up the ingredients.) Arrange the chicken, skin side up, over the top of the vegetables in a 9 x 13 glass pan. Roast until the juices run clear and a thermometer inserted in thickest part of the thigh registers 170, about 45 minutes. I don’t use a thermometer but usually wait 1 hour to make certain (and this meal tastes good with crispy edges).
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