Niamh Shields who is amazing.
Feeds two. Pre-heat the oven to 180c, dice (not too tiny) a couple of potatoes, mix with a splash of olive oil and salt and roast on a baking tray for 15 minutes. Meanwhile take grind four garlic cloves with a pinch of salt in a pestle and mortar (goes all gooey and smooth quite quickly). Take 4 chicken thighs (you may just want one each if they're really big ones) and loosen the skin and plop a teaspoon of the garlic paste in, patting the skin back down. Moisten the skin with a little olive oil and place on top of the potatoes (you should probably given them a shake around at this point, the potatoes, not the chicken), making sure the potatoes are tucked underneath the thighs, safely out of sight. Roast for another 30 minutes. Now roughly chop four sage leaves, sprinkle on top of the chicken and baste with the now plentiful juices, or rather delicious chicken fat that has now melted away from the skin to allow it to crisp to golden perfection. Roast for a further 5-10 minutes depending on how golden you like your chicken.
Simple and my god, so tasty. And better than a cheese sandwich apparently.