British Sticky Chicken

6 chicken thighs, boneless and skinless
2 cups tomatoes (cherry are best, but any kind, including canned, will work)
1 pound of potatoes
6 Tbsp olive oil, divided
2 Tbsp red wine vinegar
Bunch of fresh oregano leaves
Salt and pepper

1. Cook potatoes (we usually just do it in the microwave).
2. Brown chicken (do not need to cook all the way through) in 2 Tbsp olive oil.
3. Place potatoes and chicken into a baking dish, one layer thick (don’t pile it up). Add tomatoes (squish into available space). Mix 4 Tbsp olive oil, red wine vinegar, and oregano in a bowl.  Drizzle over mixture in pan, mix to coat. Add salt and pepper to taste.
4. Bake in 400 oven for 40 minutes.

Source: adapted from this Jamie Oliver recipe