Mix the dry ingredients and rub well into the skin of your chicken thighs. Don't trim any fat as we want this to render off for the potatoes.

You will need a large frying pan or saute pan with a close fitting lid. Heat the pan over a medium high heat

Add the chicken skin side up so that the thighs keep their shape.

Cover the pan and allow to cook for 10 minutes without removing the lid

Turn the chicken after 10 minutes skin side down and cover again to cook for 5 minutes

A lot of fat should now have rendered from the chicken. Add the potato chunks around the chicken and ensure they are tossed in the chicken fat.

Reduce the heat to low, cover and allow to cook for 15 minutes.

Mix together the dry ingredients for the potatoes.

You can remove the chicken now if you like as it is cooked (I leave mine in)

Sprinkle the mix over the potatoes and toss them about a little to ensure they are coated and the mix gets wet

Cover again and cook for a further 5 minutes. Serve with veggies of your choice or eat on its own.