Shove it in the Oven Chicken Stew

A friend told me about this recipe, and I am glad she did. I love the name, because it makes it sound so easy. You can find it on this great blog here. The photo is what sold me. I'm a pushover for a yummy looking photograph.

Shove-it-in-the-Oven Chicken Stew with Potatoes, Tomatoes, and Italian Seasonings

Serves 6 to 8

Sprinkle with a little chopped fresh parsley, if you like.

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
1/4 cup extra-virgin olive oil
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
1 cup chicken broth

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.