The best about this dish is not only the great flavours but also all cooked together in one pan.
Serves 4
1.4 kg free range chicken
Marinade
2 tablespoons Greek style yogurt
1 tablespoon paprika
1 tablespoon olive oil
sea salt and black pepper
4/6 potatoes, sliced
2 onions, sliced
6 cloves garlic
1 lemon, sliced
a few sprigs of thyme
Tomato dressing
6/8 cherry tomatoes
juice of lime, dash of olive oil
1 tablespoon basil, chopped
2 cloves garlic, chopped
pinch of sugar
Set the oven 180c gas 4.
Remove the backbone from the chicken and flatten slightly. Mix the yogurt, paprika, olive oil
and seasoning together, spread the marinade over the chicken and set aside. In a large bowl mix
the potatoes, onions, garlic, lemon slices, thyme with some olive oil and seasoning. Place the lot into a large
skillet 30cm approx. Now place the chicken on top and into the oven for 1 hour. Test the chicken with a digital
probe 75c, it may need a few more minutes. When the chicken is fully cooked, remove it from the oven and keep
warm. Increase the heat 200c gas 6, return the skillet to the oven to crispen the potatoes another 10/15 minutes.
Meantime whizz up the tomatoes, lime juice,oil, basil, garlic, sugar and seasoning. Taste. Set aside until ready to serve.
A nice bowl of stir fry greens or a green salad would be perfect to serve with the chicken.