8 chicken thighs, skin on
85g Parmesan grated
500g new potatoes, halved
4 medium tomatoes, halved
large pinch caster sugar
6 thyme sprigs, leaves stripped from 4
olive oil, to drizzle
Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread Parmesan between the skin and flesh.
Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.
Scatter the tomatoes with a light sprinkling of sugar (this helps to bring out their natural sweetness).
Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil.
Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.
Recipe adapted from: Good Food