Cheesy Chicken in Tomato Sauce and 'Starchips'

Lay the chicken into an ovenproof dish, drizzle with oil and season with salt and pepper if you'd like.
When the oven is hot, roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Pop the chips on the top shelf to roast until golden, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Heat a drizzle of oil in a medium frying pan on mediumhigh heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in half the garlic and cook for 1 min more.

Add the passata and chicken stock to the pan and stir to combine. Bring to a boil until thickened and reduced by half, 4-5 minutes. Taste and season with pepper and a pinch of sugar if you'd like.
When the chicken is cooked and the sauce has thickened, pour the tomato sauce over the chicken and sprinkle with the cheese. Return to the oven to bake until the cheese has melted, 3-5 mins.
Remove from the oven once ready and cover with foil. Set aside to rest for a couple of mins.

Meanwhile, wipe out the frying pan and pop back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat.

Share the cheesy chicken and tomato sauce between your plates.
Plate up the green beans and chips alongside, then finish with the starchips to make dinner out of this world!
Enjoy!