Balsamic Chicken & Roasties Dinner

Meanwhile, chop the baby plum tomatoes in half. Trim the green beans. Pat the chicken dry with kitchen paper and season all over with salt, pepper and the Provencal Herbs. IMPORTANT: Wash your hands after handling raw chicken. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta.

Heat a drizzle of oil in a large pan on medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, 8-10 mins. IMPORTANT: Wash your hands after handling raw meat. Turn and continue to fry until the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer to a plate and set aside, covered loosely in foil.

When the potatoes have been roasting for 20 mins, remove the tray from the oven. Scatter half the hard Italian cheese over the potatoes, toss together and push to one half of the tray. Put the green beans on the other half of the dray, drizzle with oil and season with salt and pepper. Return to the oven for the remainder of the potato cooking time.

Add the penne to the boiling water, cook for 12 mins. Drain in a colander and return to the saucepan (off the heat). Stir in the pesto and tomatoes. Set aside. Meanwhile, when the chicken is cooked, return the now empty frying pan to medium heat. Add the balsamic vinegar, chicken stock powder and water for the sauce (see ingredients for amount). Bring to the boil, reduce the heat and simmer until thickened, 3-4 mins.