Preparation time: 15 minutes, plus marinating
Cooking time: 30 minutes
4tbsp tomato ketchup 1tsp hot chilli sauce 1 pinch smoked paprika 8 chicken pieces (thighs and drumsticks)
16 small potatoes, halved or quartered
1-2tbsp olive oil fresh green salad, to serve
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Mix the tomato ketchup, hot chilli sauce and smoked paprika together, and spread over the chicken. Leave for 10 minutes.
2 Put the potatoes in a large roasting tin and drizzle with 1-2tbsp olive oil. Add the chicken and roast for 25 to 30 minutes, shaking the tin halfway through, until the juices run clear when the chicken
is pierced and the potatoes are tender. Serve with a green salad.
Per serving: 425 calories, 14g fat (3g saturated), 36g carbohydrate