500g/1lb2oz tomatoes (in a mixture of colours), sliced
200g/7oz mozzarella, drained and sliced
3–4 tbsp extra virgin olive oil
handful of basil leaves
sea salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender.
Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes.
Turn the oven up to 220C/200C Fan/Gas 7.
Put the tomatoes and feta into the roasting dish ontop of the vegetables, making sure they are evenly spaced. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
To make the insalata caprese, arrange the tomatoes and mozzarella on a large serving platter. Drizzle over the olive oil and scatter over the basil leaves, tearing any large ones. Season with plenty of salt and pepper.
Garnish the bake with the mint and serve with the insalata caprese on the side.
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