Herb Garden Breaded Chicken

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt (if you'd like to).

Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and cook, stirring occasionally, until softened, 8-10 mins.

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

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Once the onions are cooked, transfer to a small bowl, then pop the frying pan back on medium-high heat with a drizzle of oil. 

Once hot, add the green beans to the pan and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see pantry for amount) and 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 if you'd like to, then stir through the cooked onion.

Kids Step: Grab the potato masher and get mashing!