2 pounds boneless, skinless chicken thighs, cut into large pieces
2 pounds yellow potatoes, quartered
1 large onion, cut into large chunks
1 pint cherry tomatoes
4 large cloves garlic, sliced
¼ cup extra-virgin olive oil
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
1 cup chicken broth
Instructions
Adjust oven rack to lowest position and heat oven to 425 degrees.
Mix chicken, potatoes, onion, tomatoes, garlic, olive oil, Italian seasoning, and a generous sprinkling of salt and pepper in a large roasting pan. Set pan in oven and roast until cooked through and juices have released, about 45 minutes. Remove from oven and stir in enough broth to form a thick stew.
Notes
Sprinkle with a little chopped fresh parsley, if you like.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/shove-it-in-the-oven-chicken-stew/