Roast Chicken and Tomatoes

This is a wonderfully healthy, delicious and easy recipe of Jamie Olivers that has evolved and become a regular part of our recipe repertoire. The flavours are so strong and vibrant, I crave this every time I see a tomato. So, like everyday. Another great thing, the leftovers can easily be made into a lovely soup! Just remove the chicken and purée the rest, heat up, add boullion to taste then and throw back in the chicken. I feel very proud of myself after this, more than is warranted I'm sure.

Roast Chicken and Tomatoes (original recipe)

2 handfuls of new potatoes, some halved
8 boneless skinless chicken thighs
2 big handfuls of sweet little tomatoes, some halved (a variety of colours looks nice)
1 bulb of garlic, separated into cloves
2 yellow onions, 1 quartered and 1 sliced
1 bunch oregano, roughly chopped
olive oil
salt and pepper

• preheat the oven to 400F (200C) 
• in a large oven proof dish (with a lid), place the potatoes, then the onions, garlic, oregano and tomatoes. Pour on a couple glugs of olive oil then stir together a bit. Place the chicken thighs in the pot on top of everything and pres in a little. Top with another glug of olive oil and season with salt and pepper. 
• place in the oven and bake for 40 minutes with the lid on, then 30 with the lid off, stirring slightly before putting on the lid. Make sure the potatoes are nice and soft. This is how long it took with my gas oven, it may be different with an electric oven, keep an eye on it!

Happy Friday!