“I love chicken thighs they are succulent and so much better than breasts, which can dry out”. So said Diane Henry in her opening paragraph for this recipe. Well! Who am I to disagree with that. We did these on Tuesday 12th May.
Serves 4
Ingredients
450g small waxy potatoes, scrubbed and quartered
2 red onions, halved and cut into wedges
1 garlic head, cloves separated but not peeled
3 tablespoons extra virgin olive oil
8 good-sized skin-on bone-in chicken thighs, excess skin trimmed
Finely grated zest of 1 unwaxed lemon, plus juice of ½
75-100g feta cheese, crumbled
10g dill leaves, torn
250g Greek yogurt
1 tablespoon harissa paste
Method
Preheat the oven to 200C.
Put the potatoes, onions, garlic cloves, two tablespoons of the oil, salt and pepper into a 30cm-wide shallow casserole or ovenproof sauté pan. Toss everything around with your hands. Put the chicken on top, skin side up. Brush the remaining oil on the chicken and season.
Roast for 40 to 45 minutes, or until the chicken is golden and the potatoes tender when pierced with a sharp knife.
Squeeze the lemon juice over, then scatter on the zest, feta and dill.
Put the yogurt in a bowl and spoon the harissa on top. Serve the chicken with harissa yogurt on the side.
Origin Recipe from From the oven to the table by Diana Henry
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