Roast Chicken, Potato and Cherry Tomatoes

What a wonderful dish and the Imp gobbled it down, as did I.

8 chicken thighs, bone removed (this is even better if you have a friendly butcher who will do the work for you!)

10 medium potatoes, scrubbed clean

1-2 punnets cherry tomatoes, or use a mix of interesting looking tomatoes if you get to a decent market

olive oil

bunch of fresh thyme

Boil the potatoes until just soft, drain and push down with your thumb so they crack apart a little. Brown the chicken in a frying pan for a few minutes. Score one end of the tomatoes and boil them for a minute. The skins will easily peel off now. Arrange the chicken, potatoes and tomatoes in a roasting dish. In a mortar and pestle, crush up the fresh thyme, then you can add some olive oil to make a thyme oil infusion kind of thing. Pour this over your roast and put in a medium oven for around 45 minutes or until the chicken is cooked through and the potatoes brown on top.