Baked Chicken Veracruz

chicken veracruz
Photo: Julia Gartland
Prep Time:
20 mins
Total Time:
1 hrs

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.


  • 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

  • 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)


  1. Preheat oven to 450 degrees with rack in upper third. Season chicken on both sides with salt and pepper.

  2. 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.

  3. 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.

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