Whack the oven to 190C/fan 170C/gas 5.

Wash and slice the potatoes - not too thin but not too chunky, and bung them in a roasting tray

Add a drizzle of olive oil and be generous with the salt and pepper. Throw in the garlic - I tend to add this where I know the chicken will be sitting on top

Place the chicken on the top and drizzle with the remaining olive oil, and the knob of butter. Add plenty of salt for a good crunchy skin and add the dried tarragon.

Place in the oven for 1 hour. Every recipe I've ever read says 1 hour 20 mins, but if I do this the chicken would be dry and miserable. I do an hour, and then remove the chicken and leave on a board to rest whilst I put the potatoes back in to keep getting more delicious.

Definitely check the chicken before you remove it from the oven. The juices should be clear not pink, and if in doubt you should stick a knife in the thickest part of the leg and see if the meat looks cooked.

For the tomatoes, the key is to peel them. It requires such minimal effort but the results are extraordinary and everyone will ask what you have done to make the tomatoes so delicious. Simply pop them in a bowl, make a shallow cross on the top of each one with a knife and then cover with boiling water. Drain them after only about 30 seconds - you don't want to cook the tomatoes, you just need them hot enough to be able to peel easily. Peel them from the scored cross and the skin should come off easily - if it doesn't, simply keep in the water a bit longer. Dress the chopped tomatoes in plenty of olive oil and lots of salt and pepper. I like to do this as I put the chicken in so that the tomatoes have lots of time to soak up all that seasoning.

For the yoghurt dressing, simply loosen the yoghurt with the lemon juice and a splash of water if you like. Season well, and add the chopped tarragon.

Serve family sale so everyone can help themselves. Delicious enough for a dinner party, but simple enough you aren't going to be trapped in the kitchen all night.