Chicken thighs with herbs on a potato bed

I am sure you all have days like that when you feel like 24 hours are just not enough. When that happens I don’t like to spend too much time in the kitchen and yet I would like to cook healthy and tasty meals for my ‘peeps’ 😉

In my opinion the fastest way to cook is to season veggies and meat and bake them in the oven. Why ? Because while the food is cooking by itself, I have time to complete other tasks:  to write on my blog , to play with my cats, to knit or just to watch a favorite TV series.


  • 1 large casserole chicken thighs ( 8 to 10 pieces )
  • 8-10 yellow potatoes
  • 10 baby tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp tandoori powder
  • 1/2 tsp garlic powder ( you can substitute for garlic cloves, I just wanted to save time )
  • olive oil
  • juice from 1 small lemon
  • salt and black pepper


Place the thighs in a large bowl. Add olive oil, lemon juice, tandoori powder, oregano, salt and black pepper. Using your hands mix all together. Refrigerate for at least half an hour or at least until you get the veggies, in this case potatoes and tomatoes, ready.

Peal the potatoes, wash them and cut them in chunky pieces. Wash the tomatoes. Add  them to the meat mixture. Mix together. Now you can either put all the ingredients in a backing tray or just make a bed of potatoes and place the meat on top and the tomatoes in between. I like the tomatoes on top better so they won’t be to mushy.

Bake for about 40 – 60 minutes depending on the oven.