effortless!
Lemony chicken legs with herby yogurt and crispy crushed potatoes
SERVES 4 | PREP 10 MINS | COOK 1 HR | EASY | GF
750g new potatoes
4 whole chicken legs
2 tsp za’atar
1 tsp aleppo pepper flakes
1 lemon, zested
4 tbsp olive oil
2 tbsp capers, drained and patted dry
HERBY YOGURT
175g greek yogurt
1 garlic clove, grated large handful of flat-leaf parsley, finely chopped small handful of mint leaves, finely chopped
squeeze of lemon juice
sprinkling of sumac
1 Heat the oven to 210C/190C fan/gas 6½. Put the potatoes into a pan of cold salted water and bring to the boil, then simmer gently for 12-15 mins.
2 Toss the chicken pieces with the za’atar, aleppo pepper, lemon zest and 2 tbsp of the oil. Season well with salt and pepper.
Pour the rest of the oil into a large roasting tray and put into the oven to heat up. Drain
