Everyone loves a surprise, and this chicken dish has one. Tucked under the skin is a hidden secret, some crushed garlic paste, which coats the chicken flesh and flavours it beautifully, underneath a crisp chicken skin.

I’ve used chicken thighs here. I find them full of flavour and much better value for money than breasts. They cook better too, and on the bone retain their moisture. Legs would work well too if you prefer them.

Cooked on top of diced potatoes, the potatoes on the edge go nice and crispy. The potatoes underneath the chicken absorb all those fantastic chicken juices and are a delight. They serve two purposes: they keep the bottom of the chicken thigh lovely and succulent, and are utterly delicious after they have done all their work (that is purpose 2!).

Read more and find the recipe on iVillage: Crispy garlic chicken thighs with diced roast potatoes and crispy sage | iVillage UK