Italian Baked Chicken with Potatoes and Cherry Tomatoes

4 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
½ tbsp olive oil
1 tin (15oz/400g) crushed tomatoes
1 cup cherry tomatos
3 medium size potatoes (around 1.5lb/ 750g), peeled and cut into bite size pieces
½ cup mozzarella cheese, grated (or any other good melting cheese)
Salt and pepper
Italian Dressing
2 tbsp thyme leaves or chopped oregano leaves
1 tbsp chopped rosemary leaves
2 garlic cloves, minced
2 tbsp red wine or white wine vinegar (see notes)
2 tbsp extra virgin olive oil
½ tsp salt
Black pepper



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