Ingredients

• 4 free range chicken leg and thigh portions, slashed with a sharp knife
• 1 sweet potato, peeled and cut into 1cm thick chips
• 8 new potatoes, blanched for 3 minutes in boiling water, and cut in half
• 1 red pepper, cut lengthways into 1cm strips
• 1 green pepper, cut lengthways into 1cm strips
• 10 large garlic cloves, peeled, and crushed
• 2 medium red onions, peeled and quartered
• 10 Padrón chillies
• 2 tbsp olive oil
• 2 tbsp hot, sweet chilli sauce
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper

Method

1. In a food processor whiz two of the garlic cloves, with the sweet chilli sauce and 1 tbsp olive oil to make a thick marinade.
2. Coat the chicken portions with the marinade mixture and leave to marinade in the refrigerator for at least two hours.
3. Heat the oven to 200°C/Fan 180°C/ gas 6.
4. Put all the vegetables in a baking tray and coat with the remaining olive oil.
5. Sprinkle with sea salt and black pepper and mix well.
6. Place the chicken joints on top of the vegetables, sprinkle with some more salt, and bake in the oven for 20 minutes.
7. Turn the chicken joints over and  give the vegetables a mix around. Cook for another 20-30 minutes until the chicken is crisp and the vegetables roasted.
8. Serve a portion of chicken per person with a serving of vegetables, and any juices from the baking pan spooned over the chicken.