A sweet, tangy and spicy chicken dish that matches well with crisp fried potatoes and apricot-glazed spring onions
I use this exact cooking method to make every kind of traybaked chicken, and this one is a blend of store-cupboard staples with the addition of fresh lime to push the flavour. Then, I love hash browns, röstis and latkes – give me crispy fried potatoes of any description, and I’m a happy girl – but I won’t lie and tell you that I love frying, because, if I can avoid it, I do: it’s messy, greasy, smelly and uses a fair bit of oil, which is pretty costly. But how to produce a perfectly crispy latke by baking? Well, I’ve managed to do it, and I’m really happy with the results.
