Juicy baked chicken with peppers & artichokes

Preheat the oven to 200ºC, gas mark 6. In a large roasting tin combine the salad onions, peppers, artichokes, 2 tsp oil, paprika, nigella seeds and chicken. Spread into a roughly even layer, drizzle the chicken with the remaining 1 tsp oil, then season everything well.

Roast for 25-30 minutes, stirring halfway through, until everything is turning golden and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Remove the chicken and keep warm under a tent of foil. Add the wine and 100ml water to the tray, then return to the oven for another 10 minutes.

Meanwhile, boil the potatoes for 15-20 minutes, or until tender. Drain and return them to the pan. Roughly crush the potatoes and stir in the parsley, then serve topped with the chicken, in thick slices, with the vegetables and pan juices.