Peel potatoes and place in a large saucepan of salted boiling water.
Slice chicken thighs into 1 cm strips and add to a large bowl. Coat with olive oil, salt and pepper. Toss to combine ingredients.
Heat a large frying pan. Once hot add chicken thighs. and cook until browned, continuing to toss for 10 minutes. Once browned add to a baking tray.
Meanwhile in another pot of boiling water add tomatoes.
After 1 minute drain the tomatoes and add to the baking tray.
Drain the potatoes. Put them back into the saucepan and place the lid on top. Gently shake the pot holding the lid in place. This will make the edges of the potatoes nice and fluffy; the perfect way to get crunchy potatoes! Add to the baking tray with the chicken and tomatoes.
In a blender, add remaining olive oil, red wine vinegar, oregano, salt and pepper. Combine. Add to the baking try and gently toss.
Place baking tray in the oven and cook for 50 minutes or to your liking. I prefer my potatoes extra crunchy so leave them in for another 10-20 minutes!