A recipe from Diana Henry’s excellent ” From the Oven to the Table”.
Ingredients
- 450 g small waxy potatoes scrubbed and quartered
- 2 red onions halved and cut into wedges
- 1 garlic head cloves separated but not peeled
- 3 tbsps 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
- 75-100 g feta cheese crumbled
- 10 g dill leaves torn
- 250 g Greek yogurt
- 1 tbsp harissa paste
Servings:
Instructions
- Preheat the oven to 200C/190C fan/Gas 6.
- 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.
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