Ingredients

1kg bone-in chicken thighs and drumsticks (equal quantities)

500g baby potatoes, thickly sliced

2 peppers (1 red, 1 yellow), thickly sliced

200g cherry tomatoes

Handful of coriander leaves, chopped

Buttered corn on the cob, to serve

1½ tsp smoked paprika

25g light brown soft sugar

1 lime, zested and juiced

1 tsp dried chilli flakes (adjust for less heat if preferred)

2 garlic cloves, chopped

4 tbsp olive oil

½ bunch fresh oregano, leaves picked (or 1 tbsp dried oregano)

1 red chilli (optional), deseeded and chopped

1 tbsp red wine or port (optional)

1 tsp salt (for marinade)

Instructions

Step 1: Prepare the marinade by pounding the smoked paprika, light brown sugar, lime zest and juice, dried chilli flakes, garlic, olive oil, oregano, optional red chilli, red wine or port, and salt together using a pestle and mortar or blitz in a mini chopper until you get a loose paste.

Step 2: Slash each chicken piece a few times, then place them in a bowl and coat evenly with the marinade. Cover and chill for at least 1 hour, or up to 24 hours for deeper flavor.

Step 3: Preheat your oven to 220°C (200°C fan/gas mark 7). In a roasting tin, add the marinated chicken along with the marinade and sliced baby potatoes. Toss everything together, then arrange the chicken pieces on top of the potatoes with thighs skin-side up.

Step 4: Roast for 35-40 minutes until the chicken is browned and the potatoes start to soften.

Step 5: Remove the tin from the oven and add the sliced peppers, tossing them with the potatoes. Baste the chicken with some of the pan juices and turn the drumsticks.

Step 6: Nestle the cherry tomatoes around the chicken and roast for another 20-25 minutes until the chicken is cooked through, the skin is crispy, and the vegetables are nicely roasted.

Step 7: Scatter with chopped coriander and flaky sea salt if desired. Serve straight from the tin alongside buttered corn on the cob.

Tips & Variations

Marinate the chicken overnight to let the flavors fully develop and tenderize the meat.

Use sweet potatoes or carrots instead of baby potatoes for a different flavor and texture.

For less heat, reduce or omit the dried chilli flakes and optional fresh chilli.

Add a squeeze of fresh lime juice over the cooked dish for extra brightness before serving.

Serve with a simple green salad or crusty bread to soak up the juices.

FAQs

Can I use chicken breast instead of thighs and drumsticks?

Yes, but chicken breasts may cook faster and can dry out more easily. Reduce cooking time and keep a close eye on the chicken to avoid overcooking.

Is this recipe suitable for freezing?

You can freeze the cooked chicken and vegetables in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.