JACK CAPSTICK-DALE

Chicken thighs with feta, dill, lemon and harissa yoghurt.

200°C for 40 minutes

450g small waxy potatoes —— scrubbed and quartered
3 red onions —— halved and cut into wedges
1 head of garlic —— cloves separated but not peeled
3 tablespoons EVOO
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
20g dill leaves —— torn
250g Greek yogurt
1 tablespoon harissa