Tomatoes are low on flavour through the winter months - roasting improves their flavour immensely.

Ingredients - serves 4

4 or more chicken joints
3 tbsp olive oil
250g small tomatoes
8 cloves garlic
handful of fresh oregano, torn
150g young spinach
salt, pepper

Method

1 Preheat he oven to 200°C
Blanch the spinach in boiling water for a minute, drain, squeeze and set aside. Brush the skin of the chicken joints with olive oil and brown, skin side down, in a frying pan before placing skin side up on a roasting tray.

2 Toss the garlic, tomatoes and oregano in the remaining olive oil and season liberally with salt and pepper then scatter around the chicken joints and transfer to the oven to roast for 30 minutes or until the chicken is cooked through. Remove, scatter over the spinach and turn it in with the roast tomatoes and garlic - it will take no more to reheat than this. Serve.