For the Piri piri marinade
Combine all the Piri Piri ingredients into a pestle and mortar or a food processor and blitz until you form a paste.
Rub the paste all over your chicken and leave to marinade for 4 hours.
Place all the remaining ingredients into a roasting tray and mix well.
Griddle your chicken by placing on a griddle pan and charring the chicken on both sides. Use setting 8/9 on a Miele induction hob. If you don’t have a griddle pan, you can add the chicken to the tray without griddling first, with the main ingredients.
Place the chicken on top of the main ingredients in the tray and place the tray into a pre heated Miele oven at 200°C on the Fan Plus setting,
Roast for about 1 hour depending on the size of the chicken. During the cooking process, baste the tomato over the chicken. You may also need to add a little water to the tray if the mix starts to dry during cooking.
Use a food thermometer and probe the meat on the bone. The chicken will be cooked when the thermometer reads 70°C/75°C on the bone.
When cooked, remove and leave to rest.