[Premium] Roast Peri Peri Chicken Feast With Chips & Buttered Corn

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

Add most of your peri peri spice mix(you'll use the rest later!) to a plate with a pinch of salt and pepper

Press your chicken breast joint[s] into the peri peri seasoning mixture firmly until evenly coated all over – this is your peri peri chicken

Add the peri peri chicken, skin side up, to a baking paper-lined baking tray (or two!) and top with a knob of butter

Put the tray[s] in the oven for an initial 15 min

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While everything is cooking, combine the remaining peri peri seasoning with a generous pinch of salt – this is your peri peri salt

Add your mayo to a bowl with your red wine vinegar and carrot & cabbage slaw mix

Season with a pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your coleslaw

After the chicken has had an initial 15 min, remove the tray from the oven and add your sweetcorn cobettes with a drizzle of olive oil

Return the tray to the oven for a further 15 min or until the cobettes is beginning to char and the chicken is cooked through (no pink meat!) – this is your roast peri peri chicken & charred corn

Once cooked, transfer the roast peri peri chicken to a clean board to rest for 2-3 min

Once rested, slice the rested chicken