Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Mexican style spice mix and 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.

Meanwhile, put the chicken into a large bowl with a drizzle of oil and half the chipotle paste (add less if you don't like heat).
Season with salt and pepper, then mix well until the chicken is evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken and cook until browned, 4-5 mins on each side.
When the chicken is browned, transfer to another baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all).
In a small bowl, mix together the soured cream and remaining chipotle, then set aside.

Once the chicken is cooked, cover with foil and allow to rest for a couple of mins.
Wipe out the (now empty) frying pan and pop it back on medium-high heat with a drizzle of oil.
Once hot, add the pepper and onion. Cook until soft and slightly charred, 6-8 mins.
Add the garlic and cook for 1 min more. Season with salt and pepper, then remove from the heat.

When the potatoes are roasted, add the cooked veg to the potato tray and stir to combine, then share between your plates.
Cut each chicken breast widthways into 5 slices and lay on top of the veg.
Serve with a dollop of the chipotle soured cream and a sprinkling of coriander.
Enjoy!