One-pan chicken with marjoram, smoked paprika, potatoes and tahini yoghurt

SERVES 6

700g Dutch cream (or other waxy) potatoes, peeled

1 medium-size brown onion, sliced into 8–10 wedges

8 skin-on chicken thigh cutlets

3 bay leaves

2 packed tablespoons finely chopped fresh marjoram (or oregano)

16 fat cloves garlic, unpeeled

2 finely chopped chillies, optional ⅓ cup (80ml) extra virgin olive oil ¼ cup (60ml) lemon juice 1½ tablespoons smoked paprika 2 teaspoons sea salt flakes freshly ground black pepper bay leaves (or marjoram or oregano leaves), to garnish

TAHINI YOGHURT

1 cup (280g) thick Greek-style yoghurt 1 dessertspoon tahini 1 small clove garlic, very finely chopped, or more to taste

¾ teaspoon sea salt flakes, or more to taste 50ml extra virgin olive oil, plus a little extra, to garnish freshly ground black pepper

1 bay leaf, to garnish, optional

1 Preheat your oven to 230°C (210°C fan-forced). Line a large, shallow-rimmed baking tray with baking paper. The size of the baking tray is important, as you want the mixture to fit comfortably. If the tray is too small, the chicken and potato won’t brown as they should and will stew rather than roast. If you’re at all concerned, err on the side of caution and divide the mixture evenly between 2 baking trays.

2 Cut the potatoes into fat wedges

(you’ll get 6 wedges out of a mediumsize potato). Tumble them into a large bowl, add the onion wedges, chicken, bay leaves and marjoram or oregano. Prick each clove of garlic with a fine skewer and add them to the bowl (doing this will stop them exploding in the oven). Scrape in the chopped chilli, if using. Trickle over the olive oil and add the lemon juice, smoked paprika, and salt and pepper to taste. Use clean hands (or don a pair of prep gloves) to thoroughly mix everything together. Spread the mixture in a single layer in the baking tray or trays, sitting the chicken skin-side up and making sure it’s not crowded.

3 Roast for 20 minutes, then reduce heat to 180°C and roast for another 30–35 minutes or until chicken skin is bronzed and potato is golden with crisp edges.

4 While the chicken is cooking, make the Tahini Yoghurt. Put the yoghurt, tahini, garlic and salt into a bowl and mix together. Drizzle in the olive oil, whisking all the while, until the mixture is homogenised. Taste and add more salt, if needed. Scrape into a serving bowl, cover lightly and set aside in a cool spot until ready to use. Garnish with a soupçon of oil, pepper and a bay leaf

(if using) just before serving.

5 Remove the baking tray from the oven and transfer everything, including any pan juices, to a large serving platter. Garnish with the bay leaves and serve with the Tahini Yoghurt.