Heat the oven to 220° C

Wash, peel and cut the potatoes into small cubes and add them into a bowl.

Dry the chicken with a kitchen towel. Line the tray with baking if you like but there is enough oil in this pan and we take them out before any drying happens. No dry chicken here!

In a separate small bowl combine all the spices, a sprinkle of salt & pepper and some of the oil and mix into a oil/spice mix. Leave a little behind to drizzle later.

Pour half the oil mix over the potatoes and use your clean fingers to roll the potatoes into the mix making sure to coat them well. Place the potatoes onto the oven tray.

Get the chicken breasts into the same bowl that you mixed the potatoes in and use the remaining oil mix to coat the chicken breasts. If your mix is dry add a drizzle more oil. You should have a runny oil mix not a paste. Add the chicken breasts onto the oven tray.

Bake on the middle rack for 18 to 22 minutes minutes and take it out. (Check on 20 minutes, should be done but for more of a golden top give it about 3 more minutes). Place the chicken on a plate don't leave it on the tray or it will continue cooking! Potatoes should also be ready if cut into small cubes. They won't be crispy on top but will taste incredible!

Add fresh herbs into the pan and use a spoon or cooking brush to collect the oil in the bottom of the pan to coat the chicken and potatoes.

The chicken will be brown as per pic remove it and let is sit 3 minutes before cutting into it.