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1 hour 25 minutes
- 800 g new potatoes
- 12 free-range chicken thighs skin on, bone out
- olive oil
- 600 g ripe mixed-colour cherry tomatoes
- 1 bunch of fresh oregano (30g)
- extra virgin olive oil
- red wine vinegar
- - Scrub the potatoes and boil in salted water until cooked. - Preheat oven to 200°C/400°F/gas 6. - Cut chicken thighs into strips, coat with olive oil, salt, and pepper. - Fry chicken in a large pan until almost cooked, then transfer to a roasting tray. - Prick tomatoes, remove skins, and place in a bowl. - Crush oregano with salt, olive oil, vinegar, and pepper. - Add oregano mix, potatoes, and tomatoes to chicken. - Toss everything together and bake for 40 minutes. - Serve with rocket salad, lemon juice, and white wine.
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