Spiced Chicken Thighs and Potatoes in the Oven

**Step 1: Preparing the Chicken Thighs for Marination (One Night Before)** Take a large and deep bowl or pot. Place the chicken thighs with bone in this container. Add 5 tablespoons of rock salt and the freshly squeezed juice of 2.5 pieces of lemon. This mixture will enhance the flavor of the chicken and make the meat tender. Add enough cold water to cover all the chicken. Close the lid of the container or wrap it with plastic wrap. Let the chicken thighs rest in the refrigerator for at least 8 hours, ideally 1 night (12-18 hours). This pre-preparation will ensure the chicken is juicier and more flavorful.

**Step 2: Preheating the Oven and Preparing the Potatoes** Start preheating the oven to 180°C (350°F) on the fan setting. Prepare a large baking tray or a glass baking dish. Wash the potatoes thoroughly without peeling them and dry them with paper towels. Then, cut each potato into apple slices or thick potato wedges. Place the chopped potatoes into a large mixing bowl. Add 3 tablespoons of extra virgin olive oil, 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, 1 teaspoon of cumin, 1 teaspoon of thyme, and 1 teaspoon of powdered red pepper. Mix well with your hands or the help of a spatula so that all ingredients are distributed evenly over the potatoes. Blend the potatoes well with the spices.

**Step 3: Preparing the Chicken Thighs for the Oven** Remove the chicken thighs that have rested in the refrigerator from the marination liquid. Wash them well under cold water to remove excess salt. This step is very important, otherwise the chicken may be too salty. Dry the washed chicken thighs thoroughly with paper towels. The drying process ensures the chicken becomes crispier in the oven. Spread the prepared potatoes in a single layer on the baking tray. Place the dried chicken thighs on top at intervals. Finally, cut 30 grams of butter into small pieces and sprinkle them over the chicken thighs and potatoes. The butter will add a pleasant flavor and aroma to the dish.

**Step 4: First Cooking Stage** Place the tray on the middle rack of the preheated 180°C oven. Cook the chicken and potatoes in a controlled manner for approximately 1 hour. During this time, the color of the chicken will begin to change and the potatoes will start to soften. At the halfway point of the cooking time, you can turn the tray in the oven or toss the potatoes to ensure they brown evenly.

**Step 5: Preparing and Applying the Sauce** While the chicken is cooking, prepare the sauce ingredients in a separate bowl: mix 1 tablespoon of tomato paste, 2 tablespoons of extra virgin olive oil, 3 tablespoons of hot water, 0.5 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, and 1 teaspoon of red pepper flakes thoroughly. Whisk until it reaches a homogeneous consistency. After approximately 1 hour of cooking, remove the tray from the oven. Spread the prepared tomato sauce evenly over all parts of the chicken thighs using a brush. This sauce will add shine and extra flavor to the chicken.

**Step 6: Final Cooking and Adding the Chef's Touch** Put the tray with the applied sauce back into the oven. Increase the oven temperature to 190°C or continue at 180°C, and cook for approximately 20-30 minutes more until the tops of the chicken are roasted like a pomegranate. Remove the tray from the oven when the chicken thighs and potatoes turn golden and are completely cooked. To add our chef's special touch, sprinkle the zest of 1 piece of lemon, finely grated, over the hot dish. Immediately after, drizzle 0.5 teaspoon of freshly ground black pepper. Finally, drizzle 2 tablespoons of high-quality extra virgin olive oil over the entire dish to add both an eye-catching shine and a refreshing, rich aroma. Serve the dish hot. Bon appetit!