Step 1

Preheat the oven to 190°C fan (400°F), Gas Mark 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.

Step 2

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.

Step 3

Roast for 40–45 minutes, or until the chicken is golden and the potatoes tender when pierced with a sharp knife.

Step 4

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.