Herby Parsley Chicken

Heat a frying pan on medium-high heat (no oil).
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Trim the green beans.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the potatoes on the middle shelf until golden, 25-35 mins. Turn halfway through.
Once seared, transfer the chicken to another baking tray, skin-side up, then roast on the top shelf until cooked, 18-25 mins.
When the chicken is cooked, transfer to a board to rest for a couple of mins loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Wipe out the (now empty) frying pan and pop 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, then 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.

Meanwhile, once the potatoes have roasted, add the sticky sauce to the tray and mix together until well coated.
Lay the kale on top, drizzle with a little oil and season with salt and pepper. TIP: Remove any tough stalks from the kale. Return the tray to your oven and bake until the kale is crispy, 4-5 mins.