One Tray Spicy Chicken Breast W. Pineapple Salsa & Sweet Potato

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Cut your potato[es] (skins on) into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Add your chopped potatoes, pepper and chicken to a baking tray (or two!) with a small drizzle of olive oil, your peri peri spice mix, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a very generous pinch of salt

Mix it all together until well coated and arrange the chicken so they are on top of the vegetables (skin side up)

Put the tray[s] in the oven for 30 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your one tray spicy roast chicken

Meanwhile, drain your pineapple (save the juice!) and chop finely

Season the chopped pineapple with a pinch of salt and pepper and toss together until fully combined – this is your pineapple salsa

Add your mayo and jerk paste to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] reserved pineapple juice and a pinch of salt and stir it all together – this your jerk mayo