Baked Italian Chicken with Potatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

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)

Directions

Preheat oven to 350F/180C.

Mix together Italian Dressing ingredients.

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.

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.

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

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

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.

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

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

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