Ingredients

• 500g baby potatoes, halved
• 2 tbsp oil
• 4 tbsp sweet chilli sauce
• 1 tsp ginger
• 1 tsp garlic granules
• 50ml water
• 1kg chicken thighs
• 2 onions, cut into wedges
• 2 sweet potatoes, diced
• 2 peppers, cut into large chunks
• 150g cherry tomatoes

Methods

1. In a jug whisk together the chilli sauce, ginger, garlic powder and water.

2. Place the chicken thighs in a large, sealable tub, and pour over the sweet chilli marinade.

3. Seal the tub and place in the fridge for at least 2 hours, flipping occasionally to move the sauce from the bottom if you can (not essential).

4. When you are ready to cook, preheat the oven to 180c.

5. Remove the chicken thighs from the tub and place on a plate or in a bowl, retaining the leftover marinade.

6. Place all the veg and potatoes – except the tomatoes – that you are using in a large mixing bowl and tip over what’s left of the sweet chilli marinade.

7. Stir this well so that the veg is coated.

8. Tip the veg and potatoes onto a large baking tray.

9. Place the chicken thighs on top and drizzle over any sauce left in the mixing bowl.

10. Cook in the oven at 200c for 30 minutes. Or air fry at 200c for 20 minutes.

12. After 30 / 20 minutes, remove from the oven / air fryer and remove the chicken thighs to a plate.

13. Carefully toss the veg and potatoes.

14. Add the tomatoes.

15. Put the chicken thighs back on the top.

16. Return to the oven and bake for a further 30 minutes or a further 20 minutes in the air fryer. Pierce the chicken to ensure it is cooked through before serving.