Method:

• Preheat the oven to 180°C.
• Place the chicken in a bowl and season with oregano, basil, salt and pepper.
• Heat a pan on high heat with the olive oil. Once hot, add the chicken skin side down and let it get golden and crisp.
• Turn the chicken over and cook the other side for 3 minutes. Remove from the pan and place the chicken pieces skin side up in a roasting dish with the tomatoes.
• Turn the heat of the pan down to low. Add the garlic and sauté for 2 minutes.
• Deglaze with the chicken stock and balsamic vinegar, and add the sugar. Simmer for 3 minutes.
• Pour the balsamic mix over the chicken pieces and add the cherry tomatoes.
• Place the dish in the oven with a lid or foil cover.
• Roast for 30 minutes, then remove the lid and roast uncovered for a further 20 minutes.
• Remove the chicken from the oven and turn the oven onto grill.
• Sprinkle the mozzarella cubes over the chicken pieces and return to the oven. Allow to grill until the cheese is golden.
• Drizzle over the pesto and garnish with fresh basil leaves. Serve.