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In a bowl make your marinade by combining the onion, garlic, olive oil, lemon juice, tomato puree, parsley, and the spices and herbs
Place the chicken pieces in a large baking tray. Add the potatoes and pour over the marinade followed by salt, pepper and dried apricot pieces
Mix the marinade into the chicken and potatoes. Set aside in the fridge to marinade for at least 2 hours or overnight
Pre-heat the oven to gas mark 6 (200°C). Remove from the fridge at least 30 minutes before cooking. Cover the tray with foil or a lid and place in the oven for 30 minutes
Remove the foil and use a basting brush to brush the juice over the chicken. Give the potatoes a toss and shimmy the pan
Place the tray back in the oven for a further 30 minutes with the foil off. After 30 minutes, remove and give it a final shimmy and brush the juices over the chicken. Place back in the oven for a final 10-15 minutes
Remove the tray from the oven and sprinkle over fresh parsley and toasted flaked almonds. Allow the chicken to rest for a few minutes. Serve over white rice