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12 chicken thighs (boneless with skin on)

800g of baby potatoes

600g of cherry tomatoes

30g of fresh oregano

Red wine vinegar

Extra-virgin olive oil

Salt

Pepper

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1. Wash the potatoes and then place them in a large saucepan with salted boiling water, then boil until fully cooked.

2. While the potatoes are cooking, preheat the oven to 200C (or Gas Mark 6).

3. Cut each chicken thigh into three strips and place in a bowl, then rub with olive oil, season with salt and pepper.

4. Place a large frying pan on the stove, heat some oil, then cook the chicken strips skin-side down until almost cooked.

5. Remove the chicken from the pan and place it in a large roasting tray.

6. Prick the cherry tomatoes, then place them in the roasting tray (if you want to peel, toss in with boiling potatoes just before draining, but not necessary).

7. Drain the cooked potatoes and lightly crush each one with your thumb before placing in the roasting tray.

8. Mix oregano, olive oil, red wine vinegar, salt, and pepper in a bowl to make a coating.

9. Pour the coating into the roasting tray and toss the chicken, tomatoes, and potatoes until everything is mixed.

10. Place the roasting tray in the oven and cook for 40 minutes until everything is crispy and golden.

11. Serve with a rocket salad with lemon dressing and a glass of white wine.

Note. Can also add red onion wedges when baking.