This Middle Eastern recipe is packed full of flavour. Served with a green salad, couscous or baked rice – it’s perfect as part of a warm and cold buffet where people can have a bit of everything.
1 tsp smoked paprika (or regular paprika)
1 tsp ground turmeric
Juice and zest of 1 lemon
3 cloves garlic, peeled and crushed
100g Greek yoghurt
2 tbsp honey
3 tbsp olive oil
8 chicken thighs, bone in, skin on
3 carrots, peeled and cut into 1½cm chunks
2 parsnips, peeled, woody cores removed, and cut into 1½cm chunks
400g potatoes, peeled and cut into 1½cm chunks
1) In a tray large enough to ¬ t the chicken, mix together the paprika, turmeric, lemon zest and juice, garlic, yoghurt, honey and half of the olive oil. Season well with salt and pepper.
2) Cut into the fattest part of each chicken thigh, almost down to the bone (this helps them cook evenly). Add them to the yoghurt mix, massaging with your hands to get the marinade into all the nooks and crannies. Transfer to the fridge for at least 2 hours.
3) Heat the oven to 190°C/gas 5. Add the carrot, parsnip and potato to a tray big enough to snugly ¬fit the chicken in a single layer and toss in the remaining oil. Season, then lay the chicken pieces on top, retaining the marinade. Brush each piece of chicken with a little of the marinade and transfer the tray to the oven.
4) After 20 minutes, remove from the oven and brush on a little more of the marinade. Return to the oven for 20 minutes, or until the chicken is browned and cooked through and all the veg has cooked, too. Allow to cool for 5 minutes before serving with a green salad, couscous or baked rice.