M&S Chicken Provençal-style traybake

1.Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a large ovenproof pan on medium heat. Add the chicken thighs (600 g) skin-side down and cook for 8-10 minutes, undisturbed, until the skin is golden brown.

2.Flip the chicken over and nestle in the shallots (4), Sugardrop tomatoes (220 g), olives (300 g), capers (1 tbsp) and herbes de Provence (1 tbsp). Dissolve the stock pot (1) in 100ml of boiling water and pour over the chicken. Pop the pan into the oven, and roast for 35 minutes.

3.Add the potatoes (800 g) to another baking tray and cook for 35 minutes, until the potatoes are golden brown and the chicken is cooked through.

4.Serve in bowls, scattered with the thyme leaves (4 sprigs).