Baked chicken thighs with an array of tomatoes and squashed potatoes. Found this recipe online, made it for dinner and spruced it up a little. The tomatoes are blanched and peeled, but that step can be skipped if you're in a hurry.
After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan.
Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan.
Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.