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Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt

Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt

Name: Diana Henry’s chicken thighs with feta cheese, dill, lemon and harissa yoghurt
Yield: Serves four

Easy
October 2019

Easy
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.

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Ingredients

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

Ingredients

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

Method

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.

Method

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.