500g bag small new potatoes, scrubbed and halved (Charlotte or Pink Fir apple are ideal)
1 large red onion, finely sliced
3 tbsp wholegrain mustard
3 tbsp olive oil
Heat oven to 200C/fan 180/gas 6. Boil potatoes for 7 mins, then drain well. Tip into a large bowl with the onion, mustard and olive oil. Toss well to coat and transfer to a roasting tin. Roast for 30-35 mins until the mustard forms a golden crust. Toss gently in the tin and serve with the chicken.