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Wash the potatoes and place them in a large pot filled with salted boiling water. Boil until fully cooked (about 15 to 20 minutes).
Preheat the oven to 200C or Gas Mark 6.
Cut each chicken thigh into three strips, cover with olive oil, and season with salt and pepper. Toss until fully coated.
Heat a frying pan and add the chicken skin side down. Cook for 10 minutes or until almost fully cooked, then transfer to a large roasting tray.
Prick the tomatoes all over, place in a bowl, and cover with boiling water for one minute. Drain and pinch off the skins.
Once the potatoes are cooked, drain and lightly crush them.
In a bowl, mix oregano leaves, a pinch of salt, three tablespoons of extra virgin olive oil, and a splash of red wine vinegar. Crush the oregano leaves and mix.
Add the chicken, potatoes, and tomatoes to the roasting tray. Drizzle with the oregano-infused oil and toss until fully coated.
Place in the oven and cook for 40 minutes until everything is golden.