Peri-peri chicken with roasted vegetables

1 Preheat the oven to 200ºC/fan 180ºC/gas 6 and line a large roasting dish with baking paper. In a mixing bowl, combine the chicken with half the peri-peri marinade, then set aside.

2 In another mixing bowl, toss the veg and both potatoes with the remaining marinade and the sunflower oil to coat. Transfer to the prepared roasting dish and cook for 30 min or until tender.

3 About 10 min before the end of the veg cooking time, heat a little oil in a non-stick frying pan. Add the chicken and stir-fry over a high heat for 5–6 min until cooked through. Add the orange zest and juice and cook for another 1–2 min.