Martha Stewart Baked Chicken Veracruz

Martha Stewart Baked Chicken Veracruz takes 60 minutes and just chicken thighs, fire-roasted tomatoes and green olives to make a juicy, crisp-skinned one-dish dinner. Try this easy weeknight dinner for family night or a casual Sunday supper, since it's one-pan and hands-off while it bakes.

Shingle the potato slices thin and bake them first until the edges turn golden, because they form the base that soaks up the tomato juices. Skip that head start and the potatoes stay hard while the chicken finishes.

Martha takes a sauce usually served with red snapper or shrimp and spoons it under chicken thighs instead. A pinch of cinnamon in the tomatoes adds a warm, subtle depth, while the olives bring a briny edge that plays well with the crisp skin.

Martha Stewart Baked Chicken Veracruz

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

480

kcal

Chicken thighs roast on a bed of shingled potatoes, fire-roasted tomatoes, olives and shallots until the skin turns crackly and the sauce thickens. Once it comes out, the potatoes underneath are tender and soaked with tomato.

Ingredients

• 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
  

• 4 oregano sprigs
  

• 1 cup pitted and halved green olives, such as Castelvetrano
  

• 2 shallots, peeled and thinly sliced (¾ cup)
  

Directions

• Preheat and season: Preheat the oven to 450°F with the rack in the upper third. Then season the chicken on both sides with salt and pepper.
• Bake the potatoes: Toss 12 ounces thinly sliced red potatoes with 2 tablespoons olive oil, salt and pepper. Shingle them in a shallow 9-by-13-inch baking dish and bake 10 to 15 minutes, until just tender with golden edges.
• Mix the sauce: Stir together 1 can (14 ounces) fire-roasted diced tomatoes, 1/8 teaspoon ground cinnamon and 1 teaspoon chopped fresh oregano. Season it with salt and pepper, so the sauce is ready to pour.
• Assemble the dish: Pour the tomato mixture over the potatoes, then scatter 1 cup halved green olives, 2 sliced shallots and 4 oregano sprigs on top. Nestle the chicken thighs over everything and drizzle with the remaining 1 tablespoon oil.
• Bake the chicken: Bake about 25 minutes, until the chicken is browned and crisp. A thermometer in the thickest part, not touching bone, should read 165°F.
• Serve: Bring the dish straight to the table. Spoon the tomatoes, olives and potatoes over each thigh as you serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Benriner Japanese mandoline, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken instead of bone-in thighs?

You can, but the skin is what turns crisp and the bones keep the meat juicy, so the result won't be quite the same. If you use boneless thighs, start checking the temperature around 18 minutes, since they cook faster.

Can I use regular canned tomatoes instead of fire-roasted?

Yes, regular diced tomatoes work fine. You'll lose a little of the smoky depth, so add a small pinch of smoked paprika if you have it.

How do I store and reheat leftovers?

Keep the chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for about 15 minutes, because the microwave softens the crisp skin.

What can I serve with baked chicken Veracruz?

The potatoes are already in the dish, so a simple green salad or steamed green beans rounds it out. Crusty bread is good for mopping up the tomato sauce.

What's the most common mistake with this recipe?

Slicing the potatoes too thick, since they won't soften in time under the chicken. Aim for very thin slices, about 1/8 inch, and shingle them in an even layer.