Baked Italian Chicken with Potatoes

Ingredients

• 4 - 5 chicken thigh fillets (, skin on and bone in (about 6oz/200g each))
• 1/2 tbsp olive oil
• 1 tin (14oz/400g) crushed tomatoes
• 1 1/2 cups cherry tomatos
• 3 (around 1.5lb/ 750g in total) medium size potatoes (, peeled and cut into bite size pieces)
• 1/2 cup mozzarella cheese (, grated (or any other good melting cheese))
• Salt and pepper
• 1/2 tbsp each dried rosemary and thyme ((OR oregano) leaves (or 2 tbsp fresh))
• 2 garlic cloves (, minced)
• 3 tbsp red wine or white wine vinegar ((Note 1))
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• Black pepper
• Basil leaves ((optional))

Steps

1. 1

   Preheat oven to 350F/180C.

2. 2

   Mix together Italian Dressing ingredients.

3. 3

   Boil or microwave the potatoes until slightly undercooked - about 5 minutes boiling / 5 minutes on high in a steamer in the microwave. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.

4. 4

   Meanwhile, season the chicken on both sides with salt and pepper. Heat 1/2 tbsp olive oil in large oven proof skillet over high heat.

5. 5

   Add chicken and brown well on both sides - around 5 minutes each side.

6. 6

   Remove skillet from heat, and pour off the excess fat.

7. 7

   Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.

8. 8

   Place cherry tomatoes on top and bake for 25 - 30 minutes or until chicken is cooked through.

9. 9

   Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.

10. 10

    Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.