Baked Chicken Veracruz
- 2 pounds bone-in, skin-on chicken thighs (about 6)
- Kosher salt and freshly ground pepper
- 12 ounces medium red potatoes, very thinly sliced (2 cups)
- 3 tablespoons extra-virgin olive oil
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1/8 teaspoon ground cinnamon
- 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
- 1 cup pitted and halved green olives, such as Castelvetrano
- 2 shallots, peeled and thinly sliced (3/4 cup)
- Step 1
Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
- Step 2
Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
- Step 3
Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.
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Baked Chicken Veracruz
- 2 pounds bone-in, skin-on chicken thighs (about 6)
- Kosher salt and freshly ground pepper
- 12 ounces medium red potatoes, very thinly sliced (2 cups)
- 3 tablespoons extra-virgin olive oil
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1/8 teaspoon ground cinnamon
- 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
- 1 cup pitted and halved green olives, such as Castelvetrano
- 2 shallots, peeled and thinly sliced (3/4 cup)
- Step 1
Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.
- Step 2
Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes.
- Step 3
Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve.
