Chicken pomodoro

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Serves: 4

By iCod

(1 Vote) 1


  • 1 tbsp olive oil

  • 500g potato peeled and finely sliced

  • 1 tbsp salted caper rinsed

  • 2 tbsp parsley

  • 1 tsp dried oregano

  • 2 tbsp extra virgin olive oil

  • 2 cloves garlic crushed

  • 400ml tomato passata

  • 8 chicken thigh (I use boneless for ease of scoffing)


  1. Heat the oven to 190C/Gas 5
  2. Place the potatoes on the base of an oiled roasting/baking tin. Heat the oil in a frying pan and sear the chicken until golden, allowing the fat to drain off. Arrange the chicken on top of the potatoes
  3. Combine the passata with the olive oil, crushed garlic, dried oregano, capers, sea salt, pepper and most of the chopped parsley. Pour the mixture over the chicken
  4. Cover the pan with kitchen foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes until the chicken is tender. Scatter with remaining chopped parsley and serve.

Handy Hint

you can manage without the capers but i LOVE them

Additional Information

  • italian

  • tomato

  • Make Ahead

  • Chicken

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • iCod 17/01/08 15:55

    perfect for a cold night when you want to flob.