Herby Parsley Chicken

Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the onions, then quarter each half.

Pop the veg 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 and onions on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, 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.

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.

While everything roasts, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the garlic, tomato puree, mango chutney and water for the sauce (see pantry for amount). Set aside.

Once the veg has 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.