Pre-heat your oven to 180°C/356°F.

Half your potatoes and slice your peppers and get them on a tray. Slice your onions and place on a different tray, making room in the middle for your chicken.

Drizzle with olive oil and rub in your peri peri seasoning on both trays. Place in the oven and roast for 30 minutes.

Take both trays out the oven. Baste your chicken using the juice in the baking tray. Add tenderstem broccoli to your potato and pepper tray, drizzle with olive oil and sprinkle with salt. Return both trays back to the oven then roast for a further 30 minutes.

Baste your chicken and leave to rest for 10 minutes on a wooden board. Set aside your potatoes, peppers and tenderstem broccoli.

Gravy time. Take your onions still in the baking tray and place on the hob, adding in 100ml water and your red wine vinegar. Bring to the boil and bubble down on a high heat until you get a nice thick sauce.

Carve your chicken and plate up with a healthy dose of gravy. Enjoy!