Portuguese-style piri piri roast chicken with corn and coleslaw

Preheat the oven to 220C/200C Fan/Gas 7.

On a foil-lined baking tray, rub the piri piri sauce all over the chicken.

Roast for 20 mins then reduce the heat to 190C/170C Fan/Gas 5. Continue to cook for 1 hr 10 mins or follow cooking duration on the back of the pack. Baste the chicken with the juices from the tray every 15 mins. Test it’s cooked through by pushing a skewer into the thickest part of the leg and seeing if the juices run clear.

When it’s done, remove from the oven, cover with foil and leave to rest for 20 mins.

Meanwhile, mix the piri piri seasoning and oil of choice together and rub over the sweetcorn.

Heat a griddle or frying pan over a high heat. Cut the sweetcorn cobs in half and add the sweetcorn to the pan. Fry until charred and the kernels have softened.

Make the coleslaw. Put 150g white cabbage, finely shredded, 1 large carrot, peeled and finely grated, 1 red onion, sliced, and 1tbsp chopped coriander in a large salad bowl. Toss together until the vegetables are evenly coated.

Pull the chicken meat off the bone, shred with a fork and, for extra succulence, drizzle with juices from the tray. Serve with the sweetcorn and coleslaw on the side.