Preheat oven to 180°c - fan forced

Toss potato into an oven tray with a generous glug of olive oil and season with a couple of pinches of flaky salt

In a separate bowl, or in a large ziploc style bag coat chicken thoroughly in mustard - making sure that it’s completely coated, top and bottom.

Halve small onions - leaving skin on, and tuck them around the potatoes. If your onions are on the larger side, feel free to cut them into quarters.

Place the mustard-coated chicken on the potatoes and onions and season generously with salt and pepper, and the juice of half a lemon

Cut a whole lemon into wedges and tuck in throughout the tray bake ingredients around the chicken pieces. Add sage - top tip - it’s best to tuck herbs under chicken and potatoes, as they burn easily; especially for softer herbs. (Optional - but super delicious - add a whole head of garlic halved to roast face-down)

Drizzle the entire tray bake generously with olive oil - don’t skimp here, this helps form the delicious sauce in the bottom of the pan

Place baking dish in a 180° oven for 30-35 minutes before checking to see if the chicken is cooked through - a great, foolproof way of doing this is to use an instant read thermometer - once the chicken reaches 74°c in the thickest part - it’s cooked through. The potatoes will likely be cooked at this point but depending on their size may need 10 minutes or so longer; if this is the case, leave the chicken aside to rest and continue to cook the potatoes.

To serve, baste chicken pieces in the pan juices, toss potatoes through the same juices and serve with the roasted lemon wedges and deliciously roasted onions.