Sticky Chicken with Squashed New Potatos and Tomatos

You can prepare this a couple of hours before and put in the oven when sutes.

Put the Potatoes into a large saucepan of slated boiling water and boil until cooked.

While the potatoes are cooking preheat your oven to 200' gas 6.

cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with oil and sprinkle with salt and pepper.

Heat a large frying pan, and put the chicken in to the pan skin side down, you may have to do it is 2 batches. Toss and fry over a high heat for 10 mins or so, until almost cooked, then remove to an ovenproof dish.

Peal your tomatoes, if you want though it is not necessary.

Drain your potatoes and lightly crush them by pushing down on the with your thumb.

Bash up most of the Oregano leaves with a pinch of salt in a pestle and mortar. Add a good splash of red wine vinegar 4 tbls of olive oil and some pepper and give everything another bash. Add to the chicken potatoes and tomatoes and the rest of the oregano leaves an toss everything together carefully.

Spread out in a single layer in an appropriately sized roasting tray and bake for 40mins in the preheated oven until golden.

Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil.