We love a good Chicken with Roasties and Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Finely Chopped Tomatoes with Basil
Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel!). Pop on a lined baking tray and drizzle over a splash of oil. Season with salt and pepper, sprinkle on the dried oregano and toss to coat. tTIP: If you think the kids would prefer plain potatoes, leave out the oregano! Spread out evenly and roast on the middle shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.
Drain the liquid from the mozzarella cheese and cut into thin slices. Lay them on some kitchen paper to absorb the excess moisture.
Pour the chopped tomatoes into an ovenproof dish. Heat a splash of oil in a frying pan over medium-high heat. Season both sides of the chicken with salt and black pepper, then fry (in batches if your frying pan isn't very big) until golden brown all over, 3-4 mins on each side. Place the chicken on top of the tomatoes in the ovenproof dish. Give the pan a quick wash - we'll use it later for the broccoli.
Place the mozzarella slices on top of the chicken. Grind over some pepper. Bake on the top shelf of your oven until the chicken is cooked and the cheese is golden and bubbly, 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
When the potatoes and chicken are 5 mins away from being cooked, heat a splash of oil in your now empty frying pan over medium-high heat. Stir-fry the broccoli for 3 mins and then add a splash of water. Cover the pan with a lid or foil and steam the broccoli until tender, another 2-3 mins. Drain off any excess water, season with salt and pepper and get ready to serve.
Share the Italian roasties between your plates and then pop a cheesy chicken breast alongside. Serve with the broccoli and a spoonful of tomato sauce drizzled over. Enjoy!