<p>Mmm, I love dishes that are delicious, easy to make and of course quickly prepared. One of those is also this amazingly yummy traybake chicken with new potatoes and cherry tomatoes. What I like most about this recipe is that it takes a lot less time to bake than standard. Usually we roast the chicken for 20 minutes + 20 minutes for each kilo, but in this recipe we bake it on a higher temperature for a lot less time - 25 minutes in a convection oven. Brilliant, right? The chicken has a lovely, crispy skin and an amazing flavour. </p>
Cut the potatoes into lengthwise quarters and place them into a pot, filled with salted water. Cook for about 10 minutes on medium-high heat.
Toss the potatoes
Drain the potatoes and toss them into a baking tray lined with parchment paper. Add the halved cherry tomatoes, peeled cloves of garlic and a sprig of thyme. You can also add thinly sliced chilli. (optional). Preheat the oven to 230°C or 445 °F.
Cut the chicken in half lengthwise across the backbone but be careful not to cut it through the other side. This way it will bake quicker. In a small cup combine the smoked paprika, mustard powder (or dijon mustard), 2 pinches of black pepper and 1 teaspoon of salt. Rub the mixture all over the chicken, season with salt and drizzle with a bit of olive oil. Bake for 25 minutes in a convection oven or 30 - 35 minutes in a standard oven at 230°C or 445 °F.
Carve the chicken and divide it between 4 plates, with the potatoes and cherry tomatoes. You can use any leftovers in a sandwich or wrap.