750 g chat potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
300 g cherry tomatoes
100 g black olives
½ small pack oregano, leaves picked
200 g pack feta, crumbled into chunks
2 tbsp red wine vinegar
- Heat oven to 200C/180C fan. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.