Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). 

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay the chicken onto another large baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the potatoes has 10 mins left of roasting time, add the sliced mushrooms to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven to roast for the remaining time, 10-12 mins.

When everything's ready, drizzle the honey over the chicken. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Drizzle the chipotle paste (add less if you prefer things milder) over the veg, then toss to coat.

Slice the chicken widthways into 1cm thick slices, then share between your plates.

Serve the roasted veg and baby leaves alongside. 

Spoon over the soured cream to finish.

Enjoy!