- 750g new potatoes, thickly sliced lengthways
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 chicken thighs, skin on and bone in
- 300g cherry tomatoes
- 100g black olives
- ½ small pack oregano, leaves picked
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 200g pack feta, crumbled into chunks
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 2 tbsp red wine vinegar
Heat oven to 200C/180C fan/gas 6. 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.