Preheat the oven to 200°C. Marinate the chicken with the seasoning mix, cover and set aside so you may prepare the potatoes. You may choose to marinate the chicken overnight or even a few hours ahead and keep it in the fridge until you are ready to cook it.

Use a fork or a knife to score each of the potoes. Place them in a large baking dish (mine was round with a 38cm diameter). Pour the 750mL hot water in the baking dish and then cover the tray with aluminium foil. If your baking dish is smaller you may need less water. Place the tray on the middle rack for 50min.

Once the time is up, take the tray out of the oven and if there is a lot of water that hasn’t evaporated still tip some out. Use a masher to press down on each potato. They won’t be super soft yet but this will open them up and create extra surface areas for some crispy ends and to absorb the pan juices. Season each of the potato with the salt and drizzle them with extra virgin olive oil liberally. Arrange the marinated chicken and garlic around the potatoes. Place the tray back in the oven for 30min uncovered.

After that time flip the chicken over so that it can brown on the other side too and you may drizzle the pieces with some extra virgin olive oil to help with the browning. If there is a lot of liquid released at this point you can tip some out or reserve to add on top of your food later. Place a bit of butter on each potato for extra flavour if you like and then return the tray back in the oven for a further 15-20min until everything is cooked and gets some colour.