1tbspprepared English mustard (I used Colman's)you can omit this if you don't have it
1-3tbsphot chilli pasteI used Priya's but it's not easily available, so use any that you have or use chilli powder. Quantities will vary on the heat of the product and that required.
2 - 3tbspoilrapeseed for preference but use any unflavoured kind that you have.
Rest of the ingredients:
2-4onionspeeled & sliced lengthwise into half moons
2-4potatoesscrubbed, then sliced into rounds (do not peel)
15cherry tomatoesor 1 large tomato, chopped
oil for greasing the sheet pan
Marinate the chicken:
Skin the chicken pieces and make gashes in each piece. In a bowl, combine all the marinade ingredients and add the chicken to it. Use your hands to massage the marinade into the chicken, particularly into the gashes. Cover and refrigerate overnight.
The next day, take the chicken out of the fridge an hour before you want to bake it. Preheat oven to 200°C/400°F/Gas Mark 6. Prepare the vegetables while the oven heats up.
Get your trays ready. Depending on the size of your onions & potatoes, you may need 1 or 2 trays. The point is not to overcrowd the tray. Lightly grease the tray(s) and set aside.
With a slotted spoon, take the chicken out of the marinade and set aside (not on the tray!), leaving behind as much marinade as possible.
To this marinade, first add the onions, give a quick toss, then using the slotted spoon, spread out on the prepared tray(s). You should still have some marinade left in the bowl.
Repeat the above step with the potatoes and spread on top of the onions.
Add the tomatoes on top followed by the chicken. (I was out of tomatoes, hence none for my chicken sadly!)
Bake, uncovered, for about half an hour until the chicken looks almost done.
Crank up the oven to its maximum temperature and bake for 15 -30 minutes, checking on it regularly, until the chicken and the vegetables are charred in places.