Mix the yogurt with crushed garlic, lemon zest and juice, paprika, cumin, salt and pepper.

Coat the chicken thighs thoroughly and leave for at least 30 minutes, or overnight in the fridge.

Heat the oven to 220C / 200C fan.

Arrange the thighs skin-side up on a lined tray, scraping off only the thickest excess marinade — a thin coating chars attractively, a thick one steams.

Roast for 25-30 minutes until the skin is blistered in patches and the juices run clear.

Rest 5 minutes. Spoon over any tray juices before serving.