Skin the chicken if desired. If you do not skin the chicken prick a few times with a skewer, this helps to help the marinade flavour penetrate the flesh better. Season with salt and pepper and place in a shallow non-metallic dish.
Combine all the remaining ingredients for the chicken in a small pan and heat gently stirring until combined. Simmer gently for 2 minutes, then allow to cool.
Pour over the chicken and turn the chicken so that it is well coated in the marinade. Cover and allow to marinate in the refrigerator for at least 4 hours or up to 24 hours. Turn the chicken over in the marinade once or twice during the marinating time if possible.
for the potatoes
When ready to cook the chicken, preheat the oven to 200℃ (190℃ fan)/400°F /gas mark6. Place the potatoes on a baking tray and drizzle with the oil. Sprinkle over the chilli flakes and herbs and roll the potatoes around so that they are fully coated with the oil and herbs. Season with a little salt and pepper.
Transfer the chicken to a baking dish and spoon over about 4tbsp of the marinade. Place the chicken in the oven on a rack above the potatoes and the roast for 30 minutes basting the chicken with the juices once or twice during the cooking time. The chicken is cooked when the juices run clear when the tip of a knife is inserted into the thickest part.
Allow the chicken to stand for 10 minutes before serving. Lightly crush each potato with the back of a spoon until it just splits. Serve alongside the chicken with some extra Sarson's vinegar to sprinkle over the potatoes.
Serve with a salad or a green vegetable.Nutritional Information:Is calculated without seasoning (salt and pepper) as the amount added will vary from cook to cook. Sodium content will, therefore, be higher than stated.