Heat your oven to 190°C/Fan 170°C/Gas 5. Take the chicken out of the fridge, unwrap it and pop it in a roasting tin and set aside for 30 mins-1 hr to come to room temperature.

While the chicken is warming up, char the pepper. If you have a gas hob (see our tip if not) you can set a hob to medium and lay the whole red pepper directly on the flame (line your hob with foil to make it easy to clean). Char the pepper for 15 mins, using tongs to turn it and move it around so it’s black all over. Take the charred pepper off the heat and pop it in a bowl. Cover with a plate and set aside to cool.

When the pepper is cool enough to handle, peel the skin off and roughly chop it. Put the pepper in a small food processor with the finely grated zest and juice of 1 lime (save the other lime for later in the recipe), a pinch of dried chilli flakes (they’re spicy, so use as much or as little as you prefer), a pinch of cinnamon, 1 tbsp demerara sugar,1 tbsp olive oil, 2 tbsp cold water and a pinch of salt and pepper. Blitz to make a chunky paste. No food processor? Finely chop the pepper and mix everything together in a bowl, without the water, to make a chunkier sauce.

Spoon the pepper sauce all over the chicken and rub it in to make sure the chicken is coated. Loosely cover the roasting tin with foil, scrunching the sides to seal it. Roast in the oven for 1 hr 15 mins, then remove the foil and roast for 15-20 mins more, till the chicken is golden brown and cooked through. Pierce the thickest part of a thigh with a skewer or knife. If the juices run clear and there is no trace of pink, the chicken is ready.

Transfer the chicken to a board, loosely cover with foil and rest for 20-30 mins before carving. Serve with wedges of the remaining lime for squeezing