Italian chicken and chips

Heat oven to 220C/gas 7 Cut the potatoes in half lengthways then slice to make into thick 'chips'. Mix the potatoes, onions and thyme sprigs in a bowl with 2 tbsp olive oil, sea salt and pepper.

Toss vegetables in a roasting pan and add 250ml chicken stock (or water). Bake for 20 minutes.

In the same bowl rub the chicken with sea salt, pepper and more thyme.

Place seasoned chicken into the same roasting pan together with the potatoes & onions.

Bake for another 20 minutes.

Add cherry tomatoes and bake a further 20 minutes.

Before serving, squish a couple of baked tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce and drizzle over the top.