One-Pan Herby Moroccan Chicken with Agrias & Garlic Yoghurt

Serves: 4

This tangy, rich and herbaceous chicken is simply marinated and baked in one tray then topped with savoury yoghurt for a simple yet special meal.

One-Pan Herby Moroccan Chicken with Agrias & Garlic Yoghurt Photo: Gretchen Lowe

Ingredients

• 6-8 chicken legs/thighs, preferably bone-in skin on
• 500g agria potatoes, scrubbed and cubed

Herby Moroccan Marinade

• 1 cup Italian parsley
• 1 cup coriander
• 3  garlic cloves, peeled
• Zest of a lemon (save the inside for cooking)
• 1/4 cup olive oil
• 1 tablespoon smoked paprika
• ½  teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon salt
• Good pinch red pepper flakes

Garlic Yoghurt

• 1 cup Greek Yoghurt
• 1 clove garlic
• Extra herbs to serve

Method

Preheat the oven to 200°C.
Combine chicken and potatoes in a large bowl.
Place all marinade ingredients in a food processor and blend to a chunky paste.
Add marinade to chicken and potatoes and toss so that everything is coated evenly. Cover and marinate in the fridge for 30 minutes (or more).
Place marinated chicken (skin side up) and potatoes in the roasting pan. Add zested lemon cut in half and bake for 20  minutes. Turn potatoes and baste chicken, then cook another 20 minutes or until chicken is cooked.
While the chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, squeeze roasted lemon over chicken and potatoes then spoon over yoghurt in the pan. Scatter with herbs and serve with salad and crusty bread.