Heat oven to 190°C fan
Tip the tomatoes, olives, capers, lemon peel, anchovies with oil, garlic, oregano, and chilli flakes into the tray and toss
Nestle chicken thighs on top skin-side up, drizzle with olive oil and season
Roast for 45–50 mins until the chicken is golden and the tomatoes have burst into a rich, salty sauce
Meanwhile boil the potatoes for around 25 mins in salted water, drain and steam dry
Mash potatoes with butter until super smooth and creamy and season well
Spoon mash onto plates and top with chicken and all the puttanesca juices
