Herb and pepper chicken with roasted vine tomatoes
For the chicken
For the roasted tomatoes
Preheat the oven to 180C/350F/Gas 4.
For the chicken, mix the seasoning and herbs in a bowl, and press the chicken pieces into the mixture, turning them until each piece is completely coated.
Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 8-10 minutes, turning halfway through cooking, until cooked through, golden-brown and crisp on both sides.
For the tomatoes, place the tomatoes in a small, ovenproof frying pan. Drizzle the oil and vinegar over the tomatoes, and sprinkle them evenly with sugar. Place in the oven to roast for 5-10 minutes.
To serve, place the chicken on a plate with the balsamic tomatoes on the side.