Roast Chicken

Method

1. Line a baking tray with baking paper. Heat the oven to 200°C.
2. In a bowl, mix: light olive oil, tomato purée/sauce, Greek yogurt, coriander powder, extra hot chilli powder, chopped garlic, lemon juice, mixed herbs, oregano, chopped parsley, chopped red chillies, a pinch of Tajín if using, plus salt and pepper.
3. Pat the chicken dry, add to the bowl and coat well. Marinate as long as you like – or cook straight away if you’re in a rush.
4. Scatter the onion wedges and whole chilli on the lined tray. Place the chicken on top (skin-side up if using skin-on).
5. Roast for 20 minutes at 200°C, then lower to 190°C and roast for a further 25 minutes, or until the chicken is cooked through and the juices run clear.
6. Rest for a few minutes. Spoon over the tray juices and serve.