One-pan piri piri chicken

■ Serves 4 ■ Prep 30 mins plus at least 1 hr marinating ■ Cook hr

1kg bone-in chicken thighs and drumsticks

500g baby potatoes, thickly sliced

2 peppers (1 red, 1 yellow), sliced

200g cherry tomatoes handful of coriander leaves, chopped

buttered corn-on the cob, to serve

FOR THE MARINADE

11/2 tsp smoked paprika

25g light brown soft sugar

1 lime, zested and juiced

1 tsp Frief chilli flames

2 garlic cloves, chopped

4 tbsp olive oil small bunch of fresh oregano, leaves picked, or 1 tbsp dried oregano

1 red chilli (optional), deseeded and chopped

1 tbsp red wine or port (optional)

1 Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.

2 Heat the oven to 220C/200C fan/ gas 7. Tip the chicken, along with the marinade and potatoes, into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.

3 Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through and the skin is crisp. Scatter with the coriander and some flaky sea salt, and serve straight from the tin with the buttered corn, if you like.

PER SERVING 571 kcals, fat 30g, saturates 7g, carbs 31g, sugars 13g, fibre 6g, protein 2g, salt 1.8g