Italian-Style Oven-Baked Chicken with Cherry Tomatoes, Rosemary and Lemon

• 500 g Mixed baby potatoes
• 4 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 4 Chicken thighs, bone-in, skin-on
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 250 g Cherry tomatoes
• 1 Lemon

1. Heat the oven to 200°C (390°F). Halve any larger mixed baby potatoes so they cook evenly, then tip them onto a baking tray and toss with 1 tbsp of the extra virgin olive oil, half the fine sea salt, and a pinch of the black pepper.
2. Roast the potatoes for 20 minutes, giving the tray a shake halfway through, until they are starting to colour. Meanwhile, pat the chicken thighs dry and season all over with the remaining fine sea salt and black pepper.
3. Lightly crush the garlic cloves and strip the leaves from the fresh rosemary sprigs. Add the chicken to the tray, nestling it among the potatoes, then scatter over the garlic and rosemary and drizzle with 1 tbsp of the extra virgin olive oil.
4. Roast for 25 minutes, turning the tray once, until the chicken skin is golden and the potatoes are nearly tender. Add the cherry tomatoes to the tray and roast for a further 15 minutes, until the tomatoes have burst and the chicken is cooked through.
5. Finely zest the lemon over the hot tray, then squeeze in about half the lemon juice. Drizzle over the remaining extra virgin olive oil and use tongs to turn everything through the juices so they become glossy and lightly saucy.

Made this recipe? Rate it — a comment is optional.