8 bone-in, skin-on chicken thighs
1½ kilograms agria potatoes, peeled, cut into chunks and boiled until just tender
8 whole, unpeeled cloves garlic
2 lemons, quartered
parmesan, to grate
10 vine tomatoes
sea salt and black pepper
small handful each parsley and basil
2 cloves garlic, crushed
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
Preheat the oven to 200°C.
Place the chicken, potatoes and garlic on a lightly greased, large shallow roasting tray and season with salt and pepper. First squeeze the lemons over everything and nestle the skins among the chicken, drizzle with olive oil, then top with a generous grating of parmesan.
Roast for about 40 minutes or until the chicken is fully cooked through and the potatoes are golden and crisp. Dot the tomatoes over the top and roast for another 5 minutes or until they just start to collapse.
Herb dressing: Place all the ingredients in a food processor and season with salt and pepper. Process until smooth.
To serve: Spoon the dressing over the chicken and serve immediately.