Preheat the oven to 150°C. Remove the stalks from the chillies. Peel the garlic cloves. Add the chillies, garlic, tomato purée and olive oil into a blender with the apple cider vinegar and smoked paprika. Blend until smooth, taste and season with salt. Trim, peel and chop the onion into wedges.

Flip the chicken, breast side down. Using some kitchen scissors, cut out the spine/backbone of the chicken. Flip so it’s breast side up and press down onto the breast until you hear a crack. Turn the legs out so the chicken lays flat. Generously season both sides of the chicken with salt and pepper.

Add the potatoes, onion wedges and pour the piri-piri sauce into a roasting tin or ovenproof pan, season with salt and pepper, toss together. Place the chicken on top of the potatoes and slow roast for 2-2.5hrs, until the chicken has coloured and the potatoes are buttery soft. After 1.5 hours, baste the chicken with the piri-piri juices every 20 mins.

Meanwhile, pick the parsley leaves. Finely chop half the leaves and all the stalks.

Once the chicken is cooked, transfer to a chopping board to rest for 10-15 mins before carving. Zest ½ the lemon onto the potatoes, and stir through the chopped parsley. Taste and season with some salt and lemon juice.

Share the chicken, potatoes and onions between plates, making sure to drizzle over the chicken juices in the tin. Scatter over the parsley and serve with any remaining lemon wedges.