Berbere-spiced chicken, potato and greens traybake

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the potatoes in a pan of cold salted water and bring to the boil. Cook for 7 minutes, then drain and leave to steam dry.
2. Meanwhile, heat the oil in a large roasting tin for 2 minutes, add the chicken skin-side down, then roast for 5 minutes to crisp up.
3. Tip the potatoes back into the pan and partly squash with a masher to rough up the edges.
4. Grind the cumin seeds and garlic with the berbere in a pestle and mortar. In a small bowl, combine a third of the mixture with the maple syrup.
5. Turn down the oven to 200°C/180°C fan/gas 6. Turn the chicken over and add the remaining two thirds of the spice mix from the mortar to the tin. Add the potatoes to the tin, toss everything together well, then roast for 25 minutes. Drizzle the maple syrup mix over the chicken and roast for 10 minutes more.
6. Put the spring greens in a colander and pour over a kettle of freshly boiled water to soften, then add to the roasting tin and cook for 3 minutes more.
7. Sprinkle the tray-roast with the spring onions, coriander, lime zest and a squeeze of the juice, then serve with lime wedges.