Baked Italian Chicken with Potatoes

Ingredients

• 4-5 chicken thigh fillets, skin on and bone in (about 6oz1/200 g each)
• 1/2 tbsp olive oil
• 1 tin(14oz1/400 g) crushed tomatoes
• 1 1/2 cup scherry tomatos
• 3 (around 1.5lb1/750 g in total) medium size potatoes, peeled and cut into bite size piece s
• 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 clove s, 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)

Instructions

1. Preheat oven to 350F/180C.
2. Mix together Italian Dressing ingredients.
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. 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. Add chicken and brown well on both sides around 5 minutes each side.
6. Remove skillet from heat, and pour off the excess fat.
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. Place cherry tomatoes on top and bake for 25 30 minutes or until chicken is cooked through.
9. Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
10. Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.