2. Brush the bottom of a deep oven dish with the oil.
3. Cut chicken thighs in half and place in the oiled oven dish.
4. Add button mushrooms (if using bigger mushrooms slice them thickly so they will reduce during cooking) and then all the remaining vegetables, and garlic.
5. Season the dish with salt and pepper to taste and sprinkle a good pinch of dried mixed herbs over the dish.
6. Pour tinned tomatoes over the top of the chicken and vegetables and then cover the baking tray with foil and cook for 30 minutes.
7. After 30 minutes remove from the oven and stir gently to mix the cooking juices with the tomatoes. Add more seasoning if you think it needs it.
8. Replace the foil and return to the oven for another 30 minutes before serving hot.
