Chicken, tomato & apricot traybake with golden crispy potatoes

Peel and cube the potatoes into bitesized pieces. Toss in the vegetable oil with some seasoning, then tip onto a parchment-lined baking tray in a single layer. Preheat the oven to 200ºC, gas mark 6.

Smash, then peel the garlic cloves. Make 2 slanted gashes on the skin-side of each chicken thigh and salt well. Mix the chopped tomatoes with the ras el hanout and season to taste.

Bring the extra virgin olive oil to a mediumhigh heat in an ovenproof pan. Brown the chicken, skin-side down, with the garlic cloves tossed in. Pour over the spiced tomatoes, mix in the apricots and place on the top shelf of the oven for 15 minutes, with the potatoes on a lower shelf.

Flip the chicken, scrape off and turn the potatoes on the paper to help them cook evenly, then roast for 15 minutes more. Repeat, with the oven temperature increased to 220ºC, gas mark 7 for a final 10 minutes. Check the chicken is cooked through with no pink meat and juices that run clear. Serve scattered with chopped parsley, the potatoes and a lightly dressed green salad.