Roast Chicken with Feta, Olives & Vegetables

Serves 4

750g new potatoes

2 tbs olive oil

4 chicken breasts or 8 chicken thighs

350g cherry tomatoes

1 red onion cut into thin wedges

100g back olives, stones removed

1 tbs chopped fresh oregano 

200g of feta 

2 tbs red wine vinegar

Get the oven heated to 185C fan. Cut the potatoes into thick slices lengthways and put in a large roasting dish (the biggest Le Creuset is best) with half the olive oil and toss until coated. If using thighs put these on top and put in the oven and roast for 30 mins, wait if using breasts and just roast the potatoes.  

Add the onion, cherry tomatoes, olives, oregano and feta and toss. Put the chicken breasts on top (or put the thighs back on top) and drizzle with remaining olive oil and the red wine vinegar. 

Cook for 20-25 minutes and check the chicken is cooked through before serving.