Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt
- October 2019
- Serves four
- 5 minutes hands-on time, 45 minutes cooking time
Taken from Dianry Henry’s latest book; From The Oven To The Table, this succulent dish made with chicken thighs is a super all-in-one casserole that can be ready in just 45 minutes.
- 450g small waxy potatoes, scrubbed and quartered
- 2 red onions, halved and cut into wedges
- 1 head of garlic, cloves separated but not peeled
- 3 tablespoons extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed
- Finely grated zest of 1 unwaxed lemon, plus juice of ½ lemon
- 75–100g feta cheese, crumbled
- 10g dill leaves, torn
- 250g Greek yogurt
- 1 tablespoon harissa
- Preheat the oven to 190°C fan (400°F), Gas Mark 6. Put the potatoes, onions, garlic cloves, 2 tablespoons of the oil, salt and
pepper into a 30cm (12in) wide shallow casserole or ovenproof sauté pan.
- Toss everything around with your hands. Put the chicken thighs on top, skin side up. Brush the remaining oil on the chicken and season it.
- Roast for 40–45 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 into a bowl and spoon the harissa on top. Serve the chicken with the harissa yogurt on the side.
If you like a mixture of thighs and drumsticks, this recipe will work with those, too, just replace half the thighs with drumsticks.
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