Lemon Chicken Crispy Smashed Potatoes with Whipped Feta

Method

1. Scrub the potatoes, leaving the skins on, and put them in a 18 cm pot with the salt and enough cold water to cover. Bring to the boil on high heat and cook for 15 min, until a knife slides in easily. Drain and leave in the colander to steam dry for 2 minutes.

   Add in this stepBaby potatoes 400 gSalt (for the cooking water) 1½ tsp

   high heat

2. While they boil, preheat the oven to 220 °C. Cut the chicken into 2 cm pieces and put them in a bowl. Grate in the lemon zest, then add half the lemon juice, some of the olive oil, the grated garlic, the oregano and half the salt. Toss and set aside.

   Add in this stepBoneless chicken thighs 240 gLemons (zest and juice) ½Extra virgin olive oil 0.9 tbspGarlic cloves 2Dried oregano 1 tspSalt ¼ tsp

   oven

3. Oil a 30×20 cm baking tray with some of the olive oil, space the potatoes out on it and press each one down with the bottom of a cup to about 1.5 cm thick. Sprinkle with the rest of the salt, drizzle with more oil and roast in the oven for 22 min, until the edges are brown and crisp.

   Add in this stepExtra virgin olive oil 1½ tbspSalt ¼ tsp

   oven

4. Meanwhile, heat the remaining oil in a 24 cm frying pan over medium-high heat, spread the chicken out in one layer and cook for 7 min. Leave it alone for the first 2 minutes, then turn once golden. Cut the largest piece open: it is done when white inside with clear juices (75 °C).

   Add in this stepExtra virgin olive oil 0.6 tbsp

   medium-high heat

5. Crumble the feta into a bowl, add the yoghurt and the remaining lemon juice, and blend with a stick blender or mash with a fork until smooth and creamy.

   Add in this stepFeta 80 gGreek yoghurt 60 gLemons (zest and juice) ½

6. Spread the whipped feta over a large platter, pile the crispy potatoes on top and add the chicken with its pan juices. Scatter with dill and pepper and serve at once.

   Add in this stepDill, chopped 2 tbspBlack pepper to taste