indian-spiced chicken and potato traybake

You need eat nothing more with this than a good bitter-leaved salad. I'm always keen on an escarole, but a ruby mound of radicchio and a small bowl of Bollywood-pink, quick-pickled onions are just clamouring to be put on the table alongside. Simply squeeze the juice of 2-3 limes over 1 small red onion, peeled and cut into thin half-moons. Cover and let it steep while you prepare and cook the chicken. Lift the onions out of the marinade to serve. And should you have any chicken left over, you can make one of my favourite sandwiches. Just mix together 1 tbsp mayo, a pinch of salt and 1 tsp each of mango chutney and garam masala, then shred and stir in the meat from one chicken thigh and clamp between two slices of bread.

serves 6

1.5 kg potatoes, peeled and cut into approx 2cm cubes
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp yellow mustard seeds
2 tsp nigella seeds
tsp ground turmeric
2 limes, finely grated zest and juice
4 garlic cloves, peeled and minced
12 chicken thighs, skin-on, bone-in
2 tbsp cold pressed rapeseed oil or olive oil

to serve
1 medium (approx 50g) bunch of coriander leaves, roughly chopped Quick pickled onions (see intro)

Heat the oven to 200C (non-fan 220C). Put the cut potatoes into a large, shallow roasting tin and sprinkle with the spices, followed by the lime zest and juice, garlic, 2 tsp sea salt flakes and 4 tbsp cold water.

Tumble the chicken into the tin, toss well, then turn the chicken skin side up on top of the potatoes. Drizzle the skin with the oil and sprinkle over a little salt, then cook in the oven for 1 hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp. Serve scattered with chopped coriander and, if wished, the quick pickled onions.