Yoghurt-marinated chicken w/potatoes, feta, pomegranate

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

1kg chicken-thigh cutlets (bone in, skin on)

100g Greek yoghurt

2 tsp smoked paprika

3 garlic cloves, peeled and grated on a microplane

zest and juice of 1 lemon

2 tsp dried oregano

¼ tsp allspice

1½ tsp fine sea salt

black pepper

1kg potatoes, such as Dutch cream

2 tbsp extra virgin olive oil

TO serve:

100g crumbled feta cheese

½ cup pomegranate seeds

¼ cup chopped parsley leaves

Directions

In a large mixing bowl, combine the chicken thighs with the yoghurt, paprika, garlic, lemon zest and juice, oregano, allspice, 1 tsp salt and a few cracks of black pepper, and toss together until the chicken is evenly coated in the yoghurt and spices. Cover the bowl and refrigerate for several hours or overnight. If you’re short of time, you can get away with 30 minutes on the kitchen bench.

Preheat the oven to 200C fan-forced (220C conventional).

Peel the potatoes and cut into wedges. Place them in a roasting tray and toss with the olive oil, ½ tsp salt and more freshly cracked black pepper. Place the chicken, skin side up, on top of the potatoes. Bake for 1 hour until the chicken skin is deeply browned and crispy and the potatoes are cooked through. If the potatoes need a little more browning, remove the chicken and set it aside to rest, returning the potatoes to the oven for 10-15 minutes to get a little more colour. When they’re ready, remove them from the oven again and replace the chicken on top, adding any resting juices.

Sprinkle the feta, pomegranate seeds and chopped parsley over the top, and serve.