Part of enjoying any home – is using the kitchen, right? But… you don’t always want to spend the whole day in the kitchen to get a great meal. We’re big fans of low-prep, one pot meal. Here is a great one we adapted from a Jamie Oliver recipe. We have adapted to satisfy the appetites of those that like to eat “light,” to include boneless/skinless chicken breasts.
- 2 chicken leg quarters (includes thigh)
- 2 Boneless/skinless chicken breasts
- Sea salt & freshly ground black pepper, to taste
- 1 bunch fresh basil, leaves and stalks finely chopped
- 2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
- 2 Whole shallots, evenly sliced as thin as possible (but not translucent)
- 1 fresh chile finely chopped
- Olive oil
- 12 – 15 Small whole potatoes, cleaned.
- Chopped garlic to taste.
Heat your oven to 350°F (180°C). Season your chicken pieces liberally with salt and pepper and put them into a cast iron pan in one layer, skin side up. Sprinkle in the basil leaves and stalks, add tomatoes and potatoes around the chicken. It is OK to overlap onto the chicken a bit, especially the breasts. Season around the chicken lightly with salt & pepper and drizzle the entire dish with olive oil. Cook in the oven, uncovered, for 1 1/2 hours, until the chicken skin is crisp and the breasts measure an internal temperature of at least 165 °F (75 °C).
Serve hot with a crisp green salad, tossed with stone fruits and a hearty, fresh bread.