Italian Chicken and Tomato Bake with Cheesy Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Set aside a medium oven-proof dish (measuring about 22 x 25cm) if you don’t have an oven-proof fry-pan.
2. Toss potatoes with a drizzle of oil on prepared tray and season. Bake for about 25 minutes, until tender. Turn once during cooking. When potatoes are cooked, sprinkle over spring onions, capsicum and cheese. Return tray to top rack of oven to cook for 2-4 minutes, until cheese is bubbling.
3. While potatoes cook, pat chicken dry with paper towels, season with salt and coat with Italian herbs. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat.
4. Sear chicken for about 2 minutes each side, until golden but not cooked through yet (chicken will finish cooking in step 5). While chicken cooks, thinly slice red onion and cut courgette in half lengthways then slice 1cm. Remove chicken from pan and set aside. Keep pan on heat.
5. Cook red onion and courgette in pan for about 3 minutes, until courgette is starting to brown. Add canned tomatoes and cook for a further 2 minutes, until tomatoes have reduced slightly. Stir through balsamic vinegar and sugar and season to taste with salt and pepper.
6. Top veggies with seared chicken and any resting juices. Place pan in oven and roast for about 8 minutes (depending on thickness), or until chicken is cooked through and veggies are tender. Thinly slice remaining spring onion (green part only).
7. spoon cheesy potatoes onto plates and top with Italian chicken and tomato bake. Garnish with spring onion.