1

Make the marinade and sauce. Put all the ingredients in a blender and whizz until smooth. Season well. Set aside half the mixture for the sauce and keep chilled in the fridge until needed, the other half will be the marinade.

2

Trim any excess fat from the chicken and put the chicken in a large, non-metallic bowl. Starting at the neck end, carefully lift the skin from the chicken, being careful not to tear it. Pour the marinade under the skin and over the chicken, so that it’s well coated. Cover with cling film and refrigerate for at least 4 hours or preferably overnight.

3

Preheat the oven to 200°C, fan 180°C, gas mark 6. Lift the chicken from the bowl, scraping off any excess marinade, and transfer to a large roasting tin. Mist the chicken with cooking spray and season well. Roast for 1 hour 15 minutes, basting every 30 minutes, until cooked through. Leave to rest for 20 minutes before carving.

4

Meanwhile put the new potatoes and garlic in a separate roasting tin and drizzle over the olive oil, then season. Roast alongside the chicken for the final 40 minutes of cooking time. When the potatoes are cooked, squeeze the garlic from the skins and toss with the potatoes to coat. Serve the chicken with the potatoes, reserved sauce and some steamed green vegetables. SmartPoints are based on 80g chicken breast, with equal servings of potatoes and reserved sauce.