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Ingredients
8 chicken thighs
85 g garlic & herb cheese soft
500 g baby potatoes halved
4 medium tomatoes halved
1 garlic clove crushed
1 large pinch caster sugar
6 thyme sprigs
4 servings olive oil
Equipment
oven
Directions
Heat oven to 200C/180C fan/gas
Carefully lift the skin on the chicken thighs and spread the soft cheese 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 the garlic and 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.
