Preheat the oven to 200 °C.

Boil the potatoes in salted water until tender. While the potatoes are cooking, rub the chicken with a little olive oil and sprinkle with sea salt and freshly milled pepper. Place the chicken pieces into a hot pan, skin side down, and brown for about 10 minutes, tossing occasionally. Transfer to a roasting tray. Squash the cooked potatoes with the back of a spoon and arrange in between the chicken pieces, together with the tomatoes.

Using a pestle and mortar, mash most of the oregano leaves with the 1/4 C (60 ml) olive oil, balsamic vinegar and sea salt and freshly milled black pepper. Add to the chicken, potatoes and tomatoes, tossing together gently. Add some oregano. Bake for 45 minutes until golden and crispy. Top with fresh basil.

Serve as is or with roasted vegetables