Chicken Veracruz

Veracruz sauce is a traditional sauce serve with seafood. Try this recipe on roasted chicken thighs for a juicy and crisp meal. Barb L.

Serves: 4 (1-2 thighs each, depending on their size)

2 pounds bone-in, skin-on chicken thighs (about 8)

Kosher salt and freshly ground black pepper

12 ounces medium red potatoes, very thinly sliced (about 2 cups)

3 Tbsp Flying Olive Extra Virgin Olive Oil of Choice or a flavored EVOO of Choice such as Smoked, Garlic, Lemon, Gremolata or spicy such as Chipotle or Harissa or a Combination of Choice, plus little more for oiling the pan

1 can (14 ounces) fire-roasted diced tomatoes

1/8 tsp ground cinnamon

1 tsp chopped fresh oregano leaves, plus 4 sprigs

1 cup pitted and halved green olives, such as Castelvetranos

2 shallots, peeled and thinly sliced (3/4 cup)


Preheat the oven to 450 degrees F.

Place the rack in the upper third of the oven. Season the chicken thighs with salt and pepper.

Toss the potatoes with 2 Tbsp of Flying Olive EVOO(s) of Choice. Season with salt and pepper. Arrange the potatoes, shingled, in a shallow, oiled, 9” x 13” baking dish. Bake until just tender and the edges are golden, about 10-15 minutes.

Stir together the tomatoes, cinnamon, and oregano. Season with salt and pepper. Pour the mixture over the potatoes. Scatter with the green olives, shallots, and oregano sprigs. Top with the chicken and drizzle with the remaining 1 Tbsp Flying Olive EVOO(s) of Choice. Bake until the chicken is browned and crisp. An instant read thermometer should read 165 degrees F, about 25 minutes. Serve the thighs with the sauce.

Inspired by a recipe in Martha Stewart Magazine.

Submitted by Barb L.