Ingredients

4 Coop chicken thighs
1 red onion, cut into 8 wedges
250g local baby potatoes, halved
100g Coop cherries
1 tbsp olive oil
3 tbsp balsamic vinegar

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Put the chicken thighs, red onion wedges and potatoes in an ovenproof dish
3. Drizzle with olive oil, season and roast for 20 mins
4. Turn the potatoes and onions, stir in the cherries and drizzle over the balsamic vinegar
5. Roast for 20-25 mins, until the potatoes are tender and the chicken cooked through, then serve