Roast Chermoula Chicken with Tomato Potatoes and Kale

Steps

1. oven to 220°C. Line a deep oven tray with baking paper.
2. Toss potatoes, tomato and courgette on prepared tray with first measure of chermoula paste and a drizzle of oil. Season with salt and pepper.
3. Pat chicken dry with paper towels and lay, skin-side-up, on top of potatoes. Use a sharp knife to make 2 slash marks on the thigh. Brush remaining chermoula paste over chicken to coat and season with salt.
4. Roast veggies and chicken for about 35 minutes, until chicken is cooked through. Set aside, covered with foil, to rest for at least 5 minutes. While chicken cooks, finely dice red onion and remove tough stalks from kale then roughly chop leaves.
5. While chicken is resting, remove 1 tablespoon of the cooking juices and set aside. In a small pot on medium heat, add second measure of butter and flour and cook for 2 minutes, until sandy in colour. Add stock and reserved chicken juices, stir and cook for 3-4 minutes, until gravy is smooth and thickened.
6. Heat a drizzle of oil in a medium fry-pan on high heat. Cook onion for 1-2 minutes, until softened then add first measure of butter. Once butter has melted, add kale to pan and cook for a further 1-2 minutes, until wilted. Season to taste with salt and pepper.
7. place tomato potatoes onto a serving platter and top with kale. Cut roast chermoula chicken into large pieces and place on top. Serve gravy on the side and place everything in the centre of the table for everyone to help themselves.