In this recipe from Jamie at Home, Oliver writes: "This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in one dish, all the beautiful flavours get mixed up. This is what it's all about! Serve with an arugula salad dressed with some lemon juice and extra virgin olive oil and a nice glass of white wine. Lovely."

800 g new potatoes, scrubbed

Sea salt and freshly ground black pepper

12 boned chicken thighs, skin on, preferably free-range or organic

Olive oil

600 g cherry tomatoes (different shapes and colours if you can find them) or 1 800-mL can cherry or plum tomatoes, drained and squeezed

Bunch of fresh oregano, leaves picked

1/4 cup (50 ml) extra virgin olive oil

Red wine vinegar

1. Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
2. While the potatoes are cooking, preheat your oven to 400F (200C). Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in two batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
3. If using fresh tomatoes: Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute of so. Drain, and when cool enough to handle, pinch off their skins. You don't have to, but by doing this, they will become lovely and sweet when cooked and their intense flavour will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.
4. Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a flavour shaker if you have one. Add
5. the extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add the prepared (or canned) tomatoes and the rest of the oregano leaves to the chicken and the potatoes. Toss everything together carefully.
6. Spread out in a single layer in a roasting tray of appropriate size, and bake for 40 minutes in the preheated oven until golden.