One Tray Spicy Chicken With Pineapple Salsa And Jerk Mayo

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 potatoes (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 the chopped potatoes, pepper and your chicken thighs to a baking tray (or two!) with a generous 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 thighs 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 a drizzle of olive oil 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