Herb-Crusted Oven-Baked Chicken with Creamy Oregano Sauce and Potatoes

Preheat oven to 200°C with fan setting.

Slice potatoes and parboil for about 10 minutes. Drain well and let steam dry. Place in bottom of greased ovenproof dish. Slice onion into thin wedges, finely chop garlic and add to dish. Place in oven and bake for total of 25-30 minutes.

Season chicken breasts with salt and pepper. Sear chicken skin-side down in oil for 2-3 minutes. Flip and cook 2 minutes on other side. Place chicken over potatoes in baking dish. Insert meat thermometer into thickest part of chicken if desired.

Mix cream with chopped herbs, salt and pepper in bowl and pour over everything in dish.

Bake casserole in middle rack for about 15 minutes, or until potatoes are tender and chicken reaches internal temperature of 65°C. Remove from oven and let rest few minutes so chicken temperature rises to 68-70°C before serving.

Just before serving, top with washed arugula and red cherry tomatoes. Alternatively, serve as side salad. Drizzle with good olive oil over salad.

Serve herb chicken casserole with arugula and cherry tomatoes, optionally with good bread on the side.