Sort ingredients
kiwijess
QR Code
Listen
Pdf
Preheat oven to 210c fan bake.
Cut the potatoes into halves or quarters and place in a pot of cold salted water. Bring to a gentle simmer and cook until just underdone. Drain, then replace the pot back over a low heat for a few minutes to evaporate any excess moisture. Drizzle with a little olive oil to coat and season with salt and pepper. Lightly crush each piece with a fork to crumble it up just a little bit. Season with salt and pepper.
Coat chicken with a little olive oil and season with salt and pepper.
Heat a little oil in the frying pan over a high heat. When the pan is hot, add the chicken pieces skin-side down and cook for about 5 minutes or until crispy and golden. Turn over and cook for another few minutes. It doesn't need to be cooked through - this will happen in the oven. The brown crust will add great flavour.
To make the herb vinaigrette, combine all the ingredients and season with salt and pepper.
In a baking dish, arrange the tomatoes and potatoes around the chicken pieces. Drizzle with the vinaigrette. Bake uncovered in the oven for about 25 minutes or until the chicken is cooked through and potatoes are golden on top.
With around 10 minutes to go, scatter the mozzarella on top.
To serve, sprinkle with freshly grated Parmesan, basil, and a splash of balsamic vinegar. Serve with garlic bread and a fresh green salad.