Roasted Chicken and Potatoes with Orange and Chilli

SERVES: 6

Preparation time: 10 minutes, plus at least 20 minutes marinating

Cooking time: 30 minutes

Total time: 40 minutes, plus at least 20 minutes marinating

3 tbsp olive oil

1 small red chilli, seeded and finely chopped

2 tbsp sweet chilli sauce

2 cm (¾ in) fresh root ginger, peeled and finely grated

Grated zest of 1 orange, and 2 tbsp juice

6 skinless chicken breast fillets

750 g (1 lb 10 oz) new potatoes, washed and halved

4 sprigs rosemary

Salt and freshly ground black pepper

Pre-heat the oven to 220°C, gas mark 7. In a bowl, make a marinade with 1 tablespoon of the oil, the chilli, sweet chilli sauce, ginger, and orange zest and juice; season well.

Slash each chicken fillet diagonally 4 times, about 1 cm (½ in) deep, and coat with the marinade. Cover with plastic film and marinate in the fridge for at least 20 minutes, or overnight.

Place the potatoes in a large roasting tin. Pour the remaining olive oil over the potatoes and insert the sprigs of rosemary. Season well and bake for 15 minutes.

Turn the heat down to 200°C, gas mark 6. Remove the tray from the oven and place the chicken fillets on top. Spread any remaining marinade over the fillets and return to the oven for 15–20 minutes until cooked. Remove the rosemary sprigs.

Leave to cool then transfer to an airtight container. Keep cool until ready to serve.