On a cutting board, using a sharp knife, cut the zucchini, eggplant, potatoes, onion, and peppers into bite-sized pieces. Slice the garlic thinly and cut the cherry tomatoes in half lengthwise.
Set a wide sauté pan over high heat until very hot, add a little olive oil and sear the chicken leg fillets well on all sides, seasoning with salt and freshly ground pepper.
Once cooked, transfer the fillets to a bowl and return the pan to high heat.
In a large bowl combine the zucchini, eggplants, potatoes, garlic, peppers and onion; sprinkle with salt and freshly ground pepper.
Sauté the vegetables in batches with a little olive oil, transferring each batch to an oven-proof dish.
In the last batch, deglaze the pan with the white wine, add the cherry tomatoes and tomato sauce, stir well, and then add the mixture to the oven-proof dish with the vegetables.
Sprinkle with the finely chopped herbs, mix well, then place the chicken fillets on top and bake in a preheated oven at 180°C for 35-40 minutes.
Serve the briam in deep plates, garnished with a little Feta cheese and a drizzle of olive oil.
