Oven-Roasted Smoked Lemon Chicken and Potatoes

**Marinating the Chicken:** Place the whole chicken thighs into a deep and wide mixing bowl or a large pot. Add 5 tablespoons of coarse rock salt and 125 ml of freshly squeezed lemon juice. Add enough cold water to completely cover the chicken. Close the lid of the bowl or wrap it with plastic wrap. Let it rest in the refrigerator for at least 8 hours, preferably 1 night (12-18 hours) to marinate. This step will both enhance the flavor of the chicken and ensure the meat remains juicy.

**Preparing the Potatoes:** After the marinating time is up, start preheating the oven to 180°C (bottom-top fan). While the oven is heating, cut well-washed and unpeeled potatoes into apple slices (with a thickness of approximately 1-1.5 cm). Spread the cut potatoes in a single layer on a wide baking tray or a roasting pan. Drizzle 3 tablespoons of extra virgin olive oil over them. Then sprinkle 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, 0.5 teaspoon of cumin, 1 teaspoon of dried thyme, and 1 teaspoon of sweet paprika. Mix well with your hands so that all the spices are evenly distributed on the potatoes.

**Rinsing and Placing the Chicken:** Take the marinated chicken thighs out of the refrigerator. Remove the chicken from the marinade and rinse them thoroughly under cold tap water. This step is very important for removing excess salt and achieving the ideal salt balance of the dish. Dry the rinsed chicken well with paper towels. Place the dried chicken thighs among the spiced potatoes on the tray in a balanced manner. Sprinkle 30 grams of butter, cut into small cubes, over them.

**First Baking:** Bake the chicken and potatoes in the preheated 180°C oven for approximately 60 minutes (1 hour). During this time, the color of the chicken and potatoes will begin to change slightly and they will start to cook. Continue the cooking process in a controlled manner.

**Preparing and Applying the Special Sauce:** Before the last 20 minutes of cooking, bring all the necessary ingredients for the sauce together in a small bowl: 1 tablespoon of tomato paste, 2 tablespoons of extra virgin olive oil, 0.25 cup of water, 0.5 teaspoon of salt, 0.25 teaspoon of freshly ground black pepper, 0.5 teaspoon of red pepper flakes, and 0.5 teaspoon of smoked paprika. Mix all the ingredients well until they reach a homogeneous consistency. Using a brush, spread this special sauce evenly over all parts of the chicken that came out of the oven.

**Final Baking and Serving:** Put the chicken you brushed with the sauce back into the oven. Increase the oven temperature to 200°C and bake for approximately 20-25 minutes more, or until the top of the chicken is roasted like a pomegranate and the potatoes are well softened and crispy. Transfer the dish from the oven to a hot serving plate. Sprinkle fresh thyme leaves on top and immediately serve by drizzling the grated zest of 0.5 piece of lemon. These final touches will add both a refreshing aroma and a professional presentation to the dish. Bon appétit!