Chicken, Potatoes, Grape Tomatoes and Shiitakes for 1

Chicken and Veg
3 or 4 various chicken parts
New potatoes
Grape tomatoes
Shiitakes
Rosemary or thyme sprigs
Small lemon
Olive oil, salt, pepper

Recipe my own invention.

Put water on to boil, enough the cover how many potatoes you want. Preheat the oven to 400 degrees. Heat another pot over medium high, large enough to hold the chicken parts in a single layer with the vegetables piled over the top.

While the pans and oven heat, prepare the vegetables. Cut the tomatoes in half, stem the mushrooms and thickly slice, remove any blemishes from the potatoes and slice in half.  Cut the lemon into thick rounds.

Combine the tomatoes, lemon, herb sprigs and mushrooms in a bowl and mix in a bit of olive oil, salt and pepper, enough to lightly coat.

Parboil the potatoes until slightly underdone, 8 minutes or so, depending on the size. Season the chicken on both sides with salt and  pepper to taste. Brown the pieces skin side down in olive oil in your non-potato pan until deep golden brown. Flip the chicken and remove from the heat.

Top the chicken with the potatoes and tomato mixture and roast for about 50 minutes. About half way through cooking, spoon some chicken fat from the pan over the vegetables and shift them around a bit so they have more opportunity to brown.

Remove the herbs and lemon. Slice the chicken and serve the mixed vegetables alongside. There should be just the right amount for dinner and then lunch for the next day.