Combine all the marinade’s ingredients in a mixing bowl that’s easily large enough to hold all the chicken.

Add the chicken legs and use your fingers to give them a thorough coating of the marinade. Cover the bowl and set it aside in a cool spot (but not in the refrigerator) for 4 hours.

While that’s happening, you’ll have ample time to make your acili ezme and prep the potatoes for roasting.

This is really easy. Gently stir all the ingredients together in a pretty serving bowl and set it in your refrigerator. I say gently because you want your ezme to keep its nicely chunky texture rather than moving it more towards a dipping sauce.

With the occasional stir, you’ll find that a few hours’ chilling allows the ezme’s flavors to flow and develop into full bloom. You might want to add a little more salt to your ezme, but it’s best to do that just before you serve it.

This roasting can conveniently happen at the same time – for about 60 minutes - but in separate baking dishes. One dish needs to be large enough to hold all the chicken in a single layer, and the other one big enough to hold the potatoes in a single layer.

First, heat your oven to 350F / 180C and set your baking dishes in it so they can heat with 2 tablespoons olive oil in each dish. Your plan here is to roast the chicken for in the top dish, and the potatoes in the one beneath it.

As soon as the oven and your dishes come up to temperature, remove the lower dish and quickly stir in the potatoes, garlic, and rosemary so they get a covering of the hot oil. Sprinkle over the sumac, orange zest, and salt, and give everything a good stir so the potatoes get coated with that spicy, citrussy, salty mix. Good. Cover the dish with a tight-fitting layer of silver foil and return it to your oven. Time now for the chicken.

Remove the chicken legs from the marinade and set them it in a large colander to drain off most of the marinade – about 1 minute’s draining will do the trick. Take the chicken’s dish from the oven, and then arrange the legs – skin-side up - in a single layer in the dish. Now quickly spoon a little of the hot oil over the upper side of the legs and set the dish back in the oven.

You’re now aiming to let the chicken and the covered potatoes roast for 35 minutes at 350F / 180C. When that time’s up, remove the chicken’s dish from the oven and give the tops of the legs a quick basting with the juicy oil in the dish. Raise the oven’s temperature to 400F / 200C and return the basted chicken to it.

Once you’ve done that, take the potatoes’ dish from the oven, remove the foil, and give the dish a careful stir to coat the potatoes in their spicy, zesty oil. Return the dish to the oven, and let the chicken and potatoes roast for another 25 minutes at 400F / 200C.

At that temperature, you want the chicken’s skin to turn a deep golden color and for the potatoes to crisp nicely on their outsides. That’s it, done and ready to serve.

You might like to arrange the chicken legs on a big, warmed platter and set the potatoes around them. Serve your acili ezme alongside in its pretty bowl so people can happily help themselves.