Turn the oven to 200 degrees

Peel and rinse potatoes and Jerusalem artichokes and cut them into thin slices

Clean the leeks and cut them into thin slices

Brush an ovenproof dish with the oil. The dish should be approx. 25 × 30 cm.

Distribute potatoes and vegetables in the dish. Sprinkle with a little coarse salt and pepper

Spread the cheese on top

Put the potato dish in the oven at the same time as the chicken pieces and bake for approx. 50 minutes

If the surface becomes dark, you can lay a piece of tinfoil or baking paper over the last few minutes.

Grease an ovenproof dish with a little fat. If you do not have a convection oven, the potato dish and the chicken dish must be able to stand on the same plate. Otherwise you can put the dishes on top of each other and possibly. swap places when half the cooking time has elapsed

Cut fat and excess skin from the chicken pieces. Wipe them with a paper towel and place them in the dish with the skin side up. Brush with the oil

Put the dish in the oven at the same time as the potatoes and bake for approx. 50 minutes

Check that the chicken pieces are done by pricking them. The meat juice must be clear.

Rinse the cherry tomatoes and cut them into quarters

Place them on a piece of baking paper, drizzle the oil over, and wrap them in the baking paper like a packed lunch

Place the package on a platter and bake it in the oven for 20 minutes.

Pour the baked tomatoes into a small bowl when serving