Greek chicken and potato bowl

Season the chicken thighs with 1 teaspoon of kosher salt per pound, black pepper, dried rosemary, thyme and oregano, Aleppo chili flakes, a few shakes of cayenne, a generous amount of finely chopped garlic, the juice of one large lemon and olive oil.

Mix very thoroughly, by hand if possible, so every nook and crevice is coated. Wrap and marinate in the fridge at least six hours, better overnight.

Halve the potatoes lengthwise through the narrow side for two flat halves; cut each half into three, then across into fairly uniform cubes.

Arrange the chicken, smooth side up and evenly spaced, on a foil-lined baking sheet greased generously with olive oil.

Toss the potatoes in the marinade bowl with a big splash of olive oil and a big pinch of salt; scatter them in the spaces between the thighs. The crowded pan lets the potatoes keep the chicken moist while the chicken's drippings flavour the potatoes.

Roast in the centre of a 475 degree oven about 35 minutes, until the chicken is cooked through.

Whisk red wine vinegar, Greek olive oil, lemon juice and a pinch of salt and pepper; taste and adjust the acidity. Whisk in Italian parsley and fresh oregano right before serving. It will not emulsify, so whisk thoroughly again before use.

Remove the chicken to a dish; gather the potatoes, toss them in the pan drippings and fat, spread them out again and return to the oven 10 to 15 minutes until browned and very crusty.

Let the potatoes rest a few minutes so their moisture loosens them from the foil, then turn them with a spatula.

Cut the chicken into bite-sized pieces with scissors in the dish so the juices stay with it.

Combine cucumbers, tomatoes, red onions and cubed feta; add chicken tossed in its juices, a big handful of potatoes and a few spoons of re-whisked dressing. Toss and serve over optional greens with more chopped herbs.