Cut the red onions into 6 wedges.
- 1 Preheat the oven to 200°C/180°C fan/gas mark 6. Add the potatoes and onions to a baking dish. Stir together 2 tbsp of the barbecue sauce with the tinned tomatoes, and pour it over the veg, stirring so everything is coated.
- 2 Score the chicken with a knife and sprinkle over the smoked paprika along with some salt and pepper. Place the chicken on top of the potatoes, spoon the remaining barbecue sauce over the chicken, and bake for 20 minutes, covered with foil.
- 3 Remove from the oven and top each breast with 25g cheddar and a slice of Parma ham.
- 4 Bake for a further 15 minutes, without the foil, until the chicken is cooked through and the ham is crispy. Finish with a scattering of fresh parsley.
Don’t think all the ingredients are listed