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Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air.
Boil a kettle.
Chop your cherry tomatoes in half.
Dissolve your chicken stock mix in 100ml boiled water.
Add your soft cheese and sun-dried tomato pesto and mix to combine – this is your creamy pesto stock.
Add the chopped cherry tomatoes and creamy pesto stock to an oven-proof dish.
Top the sauce with your chicken.
Drizzle the chicken thighs with olive oil and season with a pinch of salt and pepper.
Put the dish in the oven and cook for 30-35 min until the chicken are golden and cooked through (no pink meat!).
Meanwhile, chop your potatoes (skins on) into large bite-sized pieces.
Add the chopped potatoes to a baking tray.
Add your dried oregano, drizzle with olive oil, season with a pinch of salt and give everything a good mix up.
Put the tray in the oven and cook for 20-25 min or until golden and crisp.
Meanwhile, chop your basil roughly, including the stalks.
Serve the creamy sun-dried tomato chicken bake next to the herby potatoes.
Garnish with the chopped basil.