Baked chicken thighs with yoghurt and za’atar

Simple Too, p. 95

This wins the award for easiest recipe in the book. There’s really no hands-on cooking involved at all, and yet there’s a depth and substance to this chicken that will really surprise you. That’s all thanks to the yoghurt, which splits into delicious curds and fats, and the za’atar with its herby punch and light acidity. We love using thighs here, but legs and drumsticks also work well. Serve with lots of bread, or some rice and green beans. Make ahead: The dish can be prepared a day in advance and left sitting in the baking tray all ready to go into the oven. Cook’s tip: The chicken renders a lot of fat in the tray: don’t throw this away! Pour off any excess and keep it in a jar in the fridge; it’s absolutely brilliant for roasting potatoes or other veggies.