Chicken with feta cheese, basil, lemon & harissa yogurt

This succulent dish made with chicken thighs is a super all-in-one casserole, straight from the oven to the table. I love chicken thighs and often they are over looked in favour of chicken breast which can dry out, thighs have much more flavour and to be honest they are hard to overcook and there is no carving! This dish is versatile and forgiving, minimum effort is required but the reward is simply delicious. I adapted this recipe from the original. The potatoes needed much longer cooking time and I used basil instead of dill as I didn't have any dill and actually I prefer basil! It worked a treat and one I will do again. I would urge you to give it a go, you will not be disappointed.

Ingredients - serves 4
450g small waxy potatoes, scrubbed and quartered
2 red onions, halved and cut into wedges
1 head of garlic, cloves separated but not peeled
3 tablespoons olive oil
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 lemon, plus juice of ½ lemon
75–100g feta cheese, crumbled
handful of basil leaves, torn
250g Greek yogurt
1 tablespoon harissa

Method

1. Preheat the oven to 190°C fan (400°F), Gas Mark 6. Put the potatoes, onions, garlic cloves, 2 tablespoons of the oil, salt and pepper into a wide shallow casserole or ovenproof dish. Toss everything around with your hands. Place in the oven for 25 minutes. 
2. Take the potatoes out of the oven and put the chicken thighs on top, skin side up. Brush the remaining oil on the chicken and season it.
3. Roast for 40 -45 minutes, or until the chicken is golden and the potatoes tender when pierced with a sharp knife.
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.