The Legend

If watching all those shows wasn't enough proof of his ability, trying on one of his recipes and loving it is perhaps the best testament I can give to Jamie Oliver.

Quite possibly, it's the best dish I've cooked to date... but don't get me wrong, I'm not taking any credit away from Mr Oliver.
So here goes, this is my personal take on Jamie's chicken roast with tomatoes and potatoes.

Ingredients
chicken thighs. potatoes. roma tomatoes.
lemon. fresh basil. fresh rosemary.
fresh oregano. olive oil. garlic.
sea salt. freshly ground pepper.

#1 Perhaps the most vital step is marinating the chicken.

#2 Tear the basil, oregano and rosemary leaves and mix in with olive oil. Add lemon zest and juice and massage the chicken like how a Thai prostitute would do you.



#3 Leave the chicken aside, and start with peeling and quartering the potatoes.

#4 Boil the potatoes. And prepare the tomatoes for blanching.



#5 Start up the oven at 180 degrees celsius.

#6 After the potatoes are soft enough, blanch the tomatoes, and remove both after a minute.

#7 Peel the tomato skins and quarter them.

#8 Squash both the tomatoes and potatoes on the oven pan, like how you would crush a cockroach (Masters of The Sea style), and add the chicken and smashed garlic to the mix.

#9 Season with more salt and pepper and place in the oven for 40 minutes, turning once.

#10 If you do want a side-dish, I suggest pasta or salad.



#11 In this instance, I sauteed pasta with onion, parsley and fresh basil.



#12 The chicken should be done when the skin is crisp and the potatoes are slightly brown. Best indication? Meat melts off the bone.



Additional Notes
-Blanching basically involves making a small X-incision on the base of the tomato and dunking it in boiling water, just long enough for the skin to peel away.
-Squashing the tomatoes and potatoes was done with hands. But beware the squirt of tomato juice, my poor shirt was the victim.
-If the flavour isn't already wholesome enough, try adding red wine vinegar to the mix.