Spiced Roast Chicken Thighs and Potatoes

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Ingredients

• 8 chicken thighs
• 6 medium-sized potatoes
• 2 tablespoons rapeseed oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• Juice of half a lemon
• 1/2 teaspoon salt
• 1 teaspoon Harissa paste (optional)
• Olive oil
• Salt and pepper
• Red onion
• Mixed salad leaves
• Cucumber
• Mozzarella (optional)

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. In a bowl, mix rapeseed oil, ground cumin, chili powder, turmeric, garam masala, lemon juice, salt, and Harissa paste to create a marinade.
3. Trim excess fat from chicken thighs, make cuts on each thigh, and coat them with the marinade. Let them sit while preparing the potatoes.
4. Peel and chop the potatoes into chunks. Boil them for 5 minutes, then drain.
5. Place the chicken thighs on one baking sheet and the potatoes on another. Drizzle olive oil over the potatoes and sprinkle salt and pepper over both.
6. Roast in the oven for 45 minutes, turning the potatoes halfway through.
7. Chop red onion into chunks and add them to the baking sheet with the potatoes.
8. Prepare a simple salad with mixed leaves, cucumber, mozzarella, lemon juice, olive oil, salt, and pepper.
9. Once the chicken and potatoes are cooked, plate them with the roasted onions and any pan juices.
10. Serve the spiced roast chicken thighs and potatoes with the side salad. Enjoy your meal!

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