Ingredients

· 2 tablespoons paprika

· 2 tablespoons light muscovado sugar

· 4 baking potatoes, cut into chunky wedges

· 3 tablespoons sunflower oil

· 1½ kg chicken

Method

Heat the oven to 190°C. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in two tablespoons oil until coated, then season with some paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle. Roast undisturbed, for more than an hour. Remove the chicken, set aside to rest, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.