This easy and delicious sticky chicken thighs recipe by Jamie Oliver is a flavorful and hearty meal. Featuring juicy chicken thighs, crispy potatoes, and sweet tomatoes, it’s a quick, satisfying dish that’s perfect for any weeknight dinner. You can easily customize it with your favorite herbs and vegetables!
Ingredients Needed
- 800g (1.75 lbs) new potatoes
- 12 free-range chicken thighs, skin on, boneless
- Olive oil
- 600g (1.3 lbs) ripe mixed-colour cherry tomatoes
- 1 bunch fresh oregano (30g / 1 oz)
- Extra virgin olive oil
- Red wine vinegar
How To Make Sticky Chicken Thighs
- Cook the Potatoes: Scrub the potatoes and put them into a large saucepan of salted boiling water. Boil until they are cooked through (around 15 minutes).
- Preheat the Oven: While the potatoes are cooking, preheat your oven to 200°C (400°F) or gas mark 6.
- Prepare the Chicken: Cut each chicken thigh into three strips. Rub the chicken with olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.
- Fry the Chicken: Heat a large frying pan and add the chicken, skin side down. If the pan isn’t big enough, cook the chicken in batches. Fry on low heat for 10 minutes, or until nearly cooked through, then remove and transfer to a large roasting tray.
- Prepare the Tomatoes: Prick the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for about 1 minute. Drain, then pinch off their skins. (This step is optional but helps the tomatoes become sweet and flavorful.)
- Crush the Potatoes: Once the potatoes are cooked, drain them in a colander. Lightly crush them by pressing down with your thumb.
- Mix the Oregano and Seasoning: In a pestle and mortar, bash most of the oregano leaves with a pinch of salt. Add 4 tablespoons of extra virgin olive oil, a splash of red wine vinegar, and pepper. Mix well.
- Combine the Ingredients: Add the oregano mix to the chicken in the roasting tray, along with the crushed potatoes, tomatoes, and the remaining oregano leaves. Toss everything gently to combine.
- Roast the Dish: Spread everything out in a single layer in the roasting tray. Roast in the preheated oven for 40 minutes, or until the chicken is golden and crispy.
- Serve: Serve the sticky chicken with a rocket salad dressed with lemon juice and extra virgin olive oil, and enjoy with a nice glass of white wine.
Recipe Tips
- Crush the potatoes lightly: When crushing the potatoes, use your thumb to press them lightly. This will allow them to absorb more flavor from the chicken and oregano mix.
- Pinch off the tomato skins: Though optional, removing the skins from the tomatoes makes them sweeter and ensures they cook down beautifully with the other ingredients.
- Don’t overcrowd the chicken: If your frying pan isn’t large enough, cook the chicken in batches. Overcrowding the pan can make the chicken stew instead of crisping up.
- Check the potatoes for doneness: Make sure the potatoes are fully cooked before crushing them. They should be soft but firm enough to hold their shape when mashed lightly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sticky chicken thighs cool to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: You can freeze the chicken after it cools down. Store it in an airtight container or freezer bag for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the chicken in an oven-safe dish and cover it with foil to prevent it from drying out. Reheat for 15–20 minutes or until heated through.
Nutrition Facts
Serving Size: 1 serving (based on a yield of 4 servings)
- Calories: 330
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 96mg
- Sodium: 618mg
- Potassium: 295mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Laksa
- Jamie Oliver Chicken Kebabs
- Jamie Oliver Cajun Chicken
- Jamie Oliver Air Fryer Whole Chicken
Jamie Oliver Sticky Chicken Thighs
Description
This easy and delicious sticky chicken thighs recipe by Jamie Oliver is a flavorful and hearty meal. Featuring juicy chicken thighs, crispy potatoes, and sweet tomatoes, it’s a quick, satisfying dish that’s perfect for any weeknight dinner. You can easily customize it with your favorite herbs and vegetables!
Ingredients
Instructions
- Cook the Potatoes: Scrub the potatoes and put them into a large saucepan of salted boiling water. Boil until they are cooked through (around 15 minutes).
- Preheat the Oven: While the potatoes are cooking, preheat your oven to 200°C (400°F) or gas mark 6.
- Prepare the Chicken: Cut each chicken thigh into three strips. Rub the chicken with olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.
- Fry the Chicken: Heat a large frying pan and add the chicken, skin side down. If the pan isn’t big enough, cook the chicken in batches. Fry on low heat for 10 minutes, or until nearly cooked through, then remove and transfer to a large roasting tray.
- Prepare the Tomatoes: Prick the tomatoes with a sharp knife and place them in a bowl. Cover with boiling water and leave for about 1 minute. Drain, then pinch off their skins. (This step is optional but helps the tomatoes become sweet and flavorful.)
- Crush the Potatoes: Once the potatoes are cooked, drain them in a colander. Lightly crush them by pressing down with your thumb.
- Mix the Oregano and Seasoning: In a pestle and mortar, bash most of the oregano leaves with a pinch of salt. Add 4 tablespoons of extra virgin olive oil, a splash of red wine vinegar, and pepper. Mix well.
- Combine the Ingredients: Add the oregano mix to the chicken in the roasting tray, along with the crushed potatoes, tomatoes, and the remaining oregano leaves. Toss everything gently to combine.
- Roast the Dish: Spread everything out in a single layer in the roasting tray. Roast in the preheated oven for 40 minutes, or until the chicken is golden and crispy.
- Serve: Serve the sticky chicken with a rocket salad dressed with lemon juice and extra virgin olive oil, and enjoy with a nice glass of white wine.
Notes
- Crush the potatoes lightly: When crushing the potatoes, use your thumb to press them lightly. This will allow them to absorb more flavor from the chicken and oregano mix.
- Pinch off the tomato skins: Though optional, removing the skins from the tomatoes makes them sweeter and ensures they cook down beautifully with the other ingredients.
- Don’t overcrowd the chicken: If your frying pan isn’t large enough, cook the chicken in batches. Overcrowding the pan can make the chicken stew instead of crisping up.
- Check the potatoes for doneness: Make sure the potatoes are fully cooked before crushing them. They should be soft but firm enough to hold their shape when mashed lightly.
Jamie Oliver Sticky Chicken Thighs