Clean the chicken: Remove the neck and any excess fat. Place the chicken breast-side down and use a sharp knife or poultry shears to cut along the backbone. Break the chest bone gently so the chicken can lie flat (spatchcock style) for even cooking.

Rinse and pat the chicken dry with paper towels.

In a large bowl, combine the peri peri sauce, mustard sauce, ginger-garlic paste, salt, paprika, oregano, black pepper, garlic powder, cayenne pepper, chili flakes, pomegranate molasses, honey, and olive oil.

Coat the chicken generously in the marinade, rubbing it into all the crevices.

Cover and refrigerate for a few hours and ideally overnight for the most flavor.

Preheat the oven to 180°C (350°F).

Place the cubed potatoes in a large baking tray. Toss with 2 tbsp peri peri sauce and a pinch of salt.

Pour the chicken broth into the tray.

Place the marinated chicken on top of the potatoes.

Sprinkle with peri peri seasoning if using.

Cover with foil and bake for 1 hour.

Remove the foil and bake for another 10–15 minutes, or until the chicken is golden and cooked through.

Brush the leftover pan juices all over the chicken and potatoes.

Garnish with fresh coriander and a drizzle of pomegranate molasses.

Serve hot and enjoy this juicy, flavorful peri peri chicken roast!