• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• In a large bowl, mix the Central American spice, garlic, chipotle and 1 tbsp oil (per 2P).
• Season with salt and pepper.
• Add the chicken and turn to coat in the marinade. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
• Pop onto a (separate) lined baking tray.
• Toss with salt, pepper and a drizzle of oil.
• Arrange the marinated chicken next to the veg on the tray.
• Roast together on the middle shelf of the oven until golden and cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, zest half the lemon (per 2P) then cut into thick wedges.
• When the chicken and veg have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray next to them.
• Drizzle with oil and season with salt and pepper.
• Cook for the remaining time, 10-15 mins.

• In a small bowl mix a drizzle of oil, the lemon zest, a squeeze of lemon juice and mayo.
• Season to taste with salt and pepper.
• Mix well to combine.

Little chef's TIP: Kids can help make the mayo drizzle for the Sombrero Chipotle Chicken.

• When everything is ready, slice the chicken widthways.
• Plate up the sliced chicken with roast potatoes and veg alongside.
• Finish with a drizzle of the lemony mayo.