Chicken supper in a dish with aïoli

2kg potatoes

225-275g medium onions, sliced into rings

8-10 large chicken legs, separated into thighs and drumsticks

1 large head of garlic, separated into cloves

1-2 tbsp sweet or smoked paprika (or a mixture of both)

2 tbsp marjoram, chopped

3 tbsp extra virgin olive oil

juice of 1 lemon

flaky sea salt

freshly ground black pepper

To serve:

3-4 large ripe tomatoes

dash of balsamic vinegar, to taste

dash of honey or sugar, to taste

3-4 sprigs of flat-leaf parsley

For the aïoli:

2 egg yolks

1-2 garlic cloves

pinch of English mustard or 1/4 teaspoon Dijon mustard

¼ tsp flaky sea salt

2 tsp white wine vinegar

250ml oil

2 tsp flat-leaf parsley, chopped