Chicken, Pepper & Cherry Tomato Bake

Preheat the oven to 180°C/ 160°C (fan)/ gas 4, then take your chicken out of the fridge and let it air

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Pat your chicken thighs dry with kitchen paper and season them generously on both sides with salt and pepper, then add to the pan, skin-side down, and cook for 4-5 min or until the skin is golden brown

Meanwhile, peel and cut your brown onion[s] into wedges

Peel and roughly chop your garlic

Pick your basil leaves from the stalks (you'll be using both)

Cut your cherry tomatoes in half

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon) and slice into long strips

Peel and chop your potatoes into bite-sized pieces

Once the chicken has browned, transfer it to a plate for later, reserve the pan

Add the onion wedges, sliced pepper and chopped garlic to the reserved pan and cook for 4-5 min or until starting to soften

Once softened, add the halved cherry tomatoes, basil stalks (you'll use the leaves later!), chopped potatoes and dried oregano to the pan

Add in your chicken stock mix and season with a good grind of pepper

Cook for a further 2 min, stirring regularly

Add the vegetables and any remaining juices from the pan into an oven-proof dish

Add the browned chicken, skin-side up, to the vegetables and push them down slightly

Pour over any juices from the plate

Add the dish to the oven for 45 min or until the potatoes are fork-tender, the chicken skin is crispy and the chicken is cooked through (no pink meat!) – this is your chicken, pepper & cherry tomato bake