Okay so there’s actually two pots as the potatoes need to be par boiled. But it’s still a very simple dish to make and cooks in less than 30 minutes. The chicken has a crispy skin, the breast is tender and the pan juices are to die for. Simple to make for four or even eight people, a great dinner party dish or simply for tonight’s dinner.
Preheat your oven to 350°F – 180°C.
Place your washed kipfler potatoes in a saucepan, cover with cold water, bring to a simmer until just tender.
Slice the cherry tomatoes in half.
Pluck the leaves off the stalks and chop the oregano.
Trim the ends off the zucchinis and slice in half lengthwise. The slice in half again lengthwise and in half widthwise. You should have eight pieces per vegetable.
Place a roasting pan on high heat, add 4 tbsp of olive oil, once oil is hot, place all chicken breasts skin side down. Season with salt and pepper. Once the skin is golden brown, flip them over and season other side.
Add the chopped oregano to the chicken, spreading it on and around each breast.
Add the halved cherry tomatoes and the cut zucchinis and the crushed garlic.
Deglaze the pan with the white wine and mix a little.
Drain the potatoes once cooked, split in half lengthwise and arrange flat side up around the chicken pieces. Drizzle some olive oil on the potatoes and a little salt and pepper.
Place one tbsp of butter on each chicken breast.
Bake for 25-30 min at 350°F – 180°C
You can use dry oregano if fresh is not available.
You can also use chicken thighs instead of breasts.
By Joel Mielle
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