Preheat the oven to 190°C (gas mark 5). Cut a few deep slits into the chicken flesh, then place the pieces in a bowl with the oil, turmeric, chilli powder, half the ground black pepper, ground coriander, ground cumin, hot paprika, peri-peri seasoning, ginger paste, garlic paste, lemon juice and salt and mix really well to coat the chicken, rubbing the spices into the slits. Leave in the fridge for 1–2 hours to marinate.

Line a roasting tin with foil and place the chicken in the tin. Drizzle with a little oil, cover with foil and cook in the oven for 30–40 minutes, removing the foil halfway through. The chicken will release juices as it cooks – when the juices run clear, the chicken is done.

For the herby potatoes, boil the potatoes in a saucepan of water for 12–15 minutes, or until tender. Drain and return to the pan, then add the butter, fresh thyme, parsley, mint, remaining black pepper and salt and coat the potatoes in the buttery herb sauce.