Ingredients Meat & Poultry Chicken Chicken Thighs Baked Chicken Veracruz Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Julia Gartland Prep Time: 20 mins Total Time: 1 hrs Servings: 4 Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy. 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 ⅛ teaspoon ground cinnamon 1 teaspoon chopped fresh oregano leaves, plus 4 sprigs 1 cup pitted and halved green olives, such as Castelvetrano 2 shallots, peeled and thinly sliced (¾ cup) Directions Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper. Toss potatoes with 2 tablespoons oil; season with salt and pepper. Arrange, shingled, in a shallow 9-by-13-inch baking dish; bake until just tender and edges are golden, 10 to 15 minutes. Stir together tomatoes, cinnamon, and oregano; season with salt and pepper. Pour mixture over potatoes; scatter with olives, shallots, and oregano sprigs. Top with chicken and drizzle with remaining 1 tablespoon oil. Bake until chicken is browned and crisp and a thermometer inserted into thickest parts (without touching bones) reaches 165 degrees, about 25 minutes. Serve. Rate it Print