This is actually a quick supper especially if you have tomato sauce to hand. Do not use buffalo mozzarella but save it for your salad, use the cheap stuff instead.
First of all stuff a slice of mozzarella and a sprig of thyme under the skin of each thigh and place in small roasting dish. Pour over tangy tomato sauce and place further slices of cheese and thyme between the chicken pieces, pushing down but not completely covering it.
Drizzle over a little extra virgin olive oil and a good grind of black pepper.
Bake in a pre-heated oven Gas 4 | 180°C | 160°C fan for 35 minutes or until the thighs are cooked through.
Serve with saffron wild rice or mashed potatoes.