Spanish-Style Free Range Chicken & Charred Pepper Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your potatoes (skins on) into small bite-sized pieces and add to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle your dried oregano all over, give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Meanwhile, peel and chop your red onion[s] into wedges

Chop your tomato[es] into wedges

Add the onion wedges and tomato wedges to one side of a separate baking tray and set aside for later

Add your ground smoked paprika to a plate with a generous pinch of salt and pepper

Mix everything together, then add your free range chicken thighs and turn them several times until they're fully coated in all the spices – this is your paprika chicken

Add the paprika chicken to the tray with the onion and tomato and drizzle everything with olive oil

Season with a pinch of salt and pepper and put the tray in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and the vegetables have softened

Meanwhile, peel and finely chop (or grate) your garlic

Combine your mayo with your red wine vinegar and your cayenne pepper (can't handle the heat? Go easy!) in a small bowl

Add the chopped garlic (not a big garlic fan? Try using less!) with a pinch of salt to the bowl and stir it all together – this is your spicy aioli

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

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped pepper and cook for 4-5 min, turning occasionally, until starting to char and soften – this is your charred pepper

Transfer the cooked paprika chicken to a clean board and slice finely

Wash your salad, then pat dry with kitchen paper