Preheat the oven to 180 degrees.

Pour 3 tablespoons of the oil into a small bowl and mix with 2 tbsp of Cajun seasoning and a good pinch of salt and pepper.

Place the chicken breasts in a large bowl or on a plate and drizzle over this oil and seasoning.

Rub into the chicken so that it’s well covered.

Place the chopped potatoes and vegetables into a large mixing bowl and tip in the rest of the oil and Cajun seasoning.

Toss until all coated in oil.

Tip the veg and potatoes into a large roasting tin with the chorizo.

Nestle the chicken breasts on the top, and drizzle over any oil remaining in the bowls.

Bake in the oven for 25 minutes.

Remove from the oven and carefully remove the chicken breasts, placing them on a large plate.

Scatter the tomatoes into the roasting tin.

Use a spatula to toss the veg, making sure none is stuck to the pan, the tomatoes are mixed in, and it’s all recoated in oil.

Return the chicken breasts and gently push all the veg to one side of the roasting pan.

Tilt the pan, so that the oil runs into a corner.

Use a spoon to carefully scoop some oil.

Drizzle this oil liberally over the chicken breasts.

Straighten the pan, and push the veg back to cover the bottom evenly.

Return to the oven and bake for a further 25 minutes.

Make sure the chicken breasts are piping hot and cooked all of the way through (I slice the largest breast in half) before serving.