Chicken, Apple and Root Veg Traybake

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. 

Meanwhile, pop the onion, carrot and apple onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast the veg on the middle shelf of your oven and the chicken on the top shelf until the veg is tender and the chicken are cooked through, 25-30 mins. Turn the veg halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, when the water is boiling, add the potatoes to the pan and cook until you can easily slip a knife through, 15-20 mins.

Pour the water for the jus (see pantry for amount) into another small saucepan. Bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min. 

Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover to keep warm.