Preheat the oven to 200˚C (180˚C fan-forced). Tn a large baking dish, add potatoes, cherry tomatoes, olives and brine, capers, garlic and lemon. Lay the chicken pieces on top.
In a mortar and pestle (or small food processor), crush or blitz the oregano leaves with a generous pinch of salt to a chunky paste. Stir through the olive oil and vinegar.
Drizzle the oregano mixture over the tray bake, massaging it into the chicken pieces. Snuggle the chicken, skin-side up on top of everything. Season with extra salt and pepper.
Bake for 40-50 minutes or until golden, bubbling, and the chicken and potatoes are cooked through. Remove from the oven and allow to stand for a few minutes before serving with crusty bread.
