Herb And Chilli Chicken With Tumeric Potatoes

• 60 ml olive oil.
• 2 tablespoons chppped thyme leaves.
• 1 bulb of garlic, cloves seperated.
• 1/2 teaspoon chili flakes.
• 1 lemon, coarsely chopped.
• 12 bone-in chicken thighs, skin on.
• 2 teaspoons vegetable oil.
• 800 grams Potatoes scrubbed but not peeled, cut into 1.5 cm chunks.
• 1/4 teaspoon tumeric.
• 1/4 teaspoon black mustard seads.
• 1/4 cup chopped coriander leaves.

1. Preheat oven to 170c
2. Mix the oil, thyme, garlic cloves, chili and lemon together.
3. Put the chicken in a dish in a single layer, then pour the lemon mixture over and turn to coat.
4. Marinate at least an hour.
5. Hestthe vegeetable oil in a large heavy bottomed frying pan or cast iron caserole.
6. Remove chicken from the marinade.
7. Reserve the marinade.
8. Marinate the potatoes in the marinade, along with the tumeric and the mustard seeds.
9. Season the chicken with salt and freshly ground black pepper.
10. Sear on the under side, untillight golden.
11. Turn the chicken over and add the lemon chunks from the marinade.
12. Seaar the other side until light golden.
13. Remove the chicken and lemon from the pan and set aside.
14. Add the potatoes and marinated garlic cloves to the frying pan.
15. Fry for 5 minutes until just golden.
16. Put the potato and garlic mixture into a large oven proof dish.
17. Season.
18. Place the chicken and lemon mixture on top.
19. Roast for 30 mins until golden brown, and the chicken is cooked.
20. Sprinkle with coriander and serve with vegetable of choice.

olive oil, thyme, garlic, chili flakes, lemon, chicken, vegetable oil, potatoes, tumeric, black mustard, coriander leaves

Taken from www.epicurious.com/recipes/member/views/herb-and-chilli-chicken-with-tumeric-potatoes-51253511 (may not work)