Preheat the oven to 200°C / 400°F / Gas 6.

Season the chicken well on both sides with salt and pepper, then heat 1-2 tablespoons oil in a frying pan until hot and nearly smoking. Brown the chicken, first skin side down for about 3 minutes on each side - it is better to work in batches, making sure not to overcrowd the pan - you want the chicken to brown nicely, not steam.

While the chicken is browning, slice two of the limes into thin rounds and set aside. Place each of the browned chicken pieces into a snugly fitting casserole or ovenproof dish, scatter over the lime slices, thyme leaves, garlic, and pul biber (or chilli flakes). Roast in the hot oven for 30 minutes, or until the chicken is cooked through and the juices run clear.

Meanwhile, cook the potatoes, and ten minutes before the chicken is done, add a little more oil to the frying pan that you used for the chicken. Heat the pan over medium-high heat and sauté the asparagus, turning, for about ten minutes until slightly charred and cooked through. Set aside and keep warm. Just before serving, season with salt and pepper and perhaps a squeeze of lemon juice.

Remove the chicken from the oven, tear over a big handful of coriander, and serve with the asparagus, potatoes, and crusty white bread to soak up the juices. Slice up the remaining lime and squeeze over if you think it needs it.