Warm your oven to 200°C/Fan 180°C/Gas 6. Make a few 1cm deep slashes into the thickest parts of the chicken and pop the legs into a shallow dish. Rub them with 1 tbsp oil, 1 tbsp Cajun seasoning and a good pinch of salt and pepper. Pop the chicken to one side.

Scrub the sweet potatoes and slice them into chips as thick as your little finger. Scatter the chips onto a large roasting tin. Pour in 1 tbsp oil and add a pinch of salt and pepper and toss to combine. Slide the sweet potatoes into the oven and roast for 35-40 mins, turning halfway, till caramelised at the edges and fluffy inside.

Meanwhile, peel and thinly slice the onion. Slide the onion into a large bowl. Squeeze over the juice of half of the lemon and add a pinch of salt. Scrunch the onion with the lemon and pop to one side for 10 mins to quickly pickle.

Halve the cherry tomatoes. Halve the pepper and scoop out the seeds and membrane. Finely chop the pepper. Peel and grate the garlic clove. Roughly chop the parsley leaves and stalks. Pop them all into the bowl with the onions but leave the veg and herbs resting on top - don't stir them in.

Warm a frying pan to a medium-high heat. When the pan is hot, add the chicken legs, skin side down. Cook for 6 mins, then turn the chicken over and fry for a further 6 mins, till the chicken is a little charred and cooked through and juicy. Pop the chicken onto a warm plate, loosely cover with foil and allow to rest for 5 mins.

While the chicken is resting, stir the tomatoes, pepper, garlic and parsley into the onions. Pour in 1 tbsp oil and add a little salt and pepper. Fold together till combined. Serve the chicken with the sweet potato chips and the salad on the side.