Scrub the potatoes and put in a large saucepan of salted water and boil until cooked

Preheat the oven to 200

Place the thighs into a bowl and rub olive oil, sea salt and black pepper and toss.

Heat a large frying pan and place the chicken skin side down. Toss and fry over a low heat for 10 mins or until almost cooked. Remove with a slotted spoon into a large roasting tray.

Prick the tomatoes with a knife. Place in a bowl, cover with a boiling water and leave for a minute or so. Drain, when cool enough to handle pinch off the skins.

By now the potatoes will be cooked. Drain them in a colander, then lightly crush by pushing down on them with your thumb

In a bowl add 4 tbsp of xtra virgin olive oil, a good splash of red wine vinegar, mixed herbs and some pepper.

Add this to the chicken with the potatoes and tomatoes. Toss everything together

Spread onto a single layer on a roasting tray. Bake for 40mins in a preheated oven until golden