Turn your oven to 250C (480F).

Combine lime juice or vinegar, chipotles and sauce, salt and oil in a small bowl. If your chillies are chunky, chop them first.

Line a large rimmed baking sheet / large oven tray with baking paper (for easier cleanup). Place chicken on the tray. Slice zucchini into rounds about 1/2 inch (1.5cm) thick and scatter on the tray around the chicken.

Drizzle over the chipotle sauce and toss to combine so the sauce coats the chicken and veg. Make sure the all the chicken is touching the oven tray and not resting on top of any zucchini so it cooks quicker.

Pop in the oven and set your timer for 15 minutes. When the timer goes stir the zucchini and turn the chicken.

Return to the oven and cook for another 10 minutes for drumsticks or 5 minutes for thigh fillets. Or until chicken is well browned and cooked through. If you're not sure, cut into the chicken to make sure it isn't still pink.

To serve scatter cashews / almonds and herbs over the cooked chicken and let everyone dive in. If using drumsticks serve with wipes or serviettes so everyone can enjoy eating with their fingers.