Tomato-baked Chicken with Potatoes - Serves 4

750g Large potatoes, peeled and cut into 10mm thick discs
300g Small cherry tomatoes
2 tbsp Olive oil
2 Lettuce hearts, separated into leaves, to serve
8 Skinless boneless chicken thighs
8 tsp Tomato puree
8 Tender fresh oregano sprigs

1 - Preheat the oven to 240C/GM9. Put the potato slices in a pan, add boiling water to cover and bring to the boil. Reduce the heat slightly and boil for 5 minutes or until just tender but still firm. Drain.

2 - Pour 1tsp oil in a large, shallow ovenproof dish. Add the potatoes in a single layer, overlapping them slightly. Slide the first few discs of potato around the oil to grease the dish.

3 - Open out the chicken thighs and spread with tomato puree. Season well, then add an oregano sprig to each. Fold the chicken in half to enclose the oregano and put on top of the potatoes. Add the tomatoes, distributing them evenly.

4 - Sprinkle with seasoning and drizzle the remaining oil evenly over the ingredients. Bake for 15 - 20 minutes or until the chicken is well browned and cooked through, and the potatoes are beginning to turn golden and crisp at the edges. Serve immediately, with lots of little crisp lettuce leaves on the side.