750g new potatoes, thickly sliced lengthways
2 tbsp olive oil
8 chicken thighs, skin on and bone in
100g black olives
½ small pack oregano, leaves picked
200g pack feta, crumbled into chunks
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 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.
Recipe adapted from: Good Food