Italian Style Roast Chicken

Pour the boiling water into a large saucepan on high heat with 0.5 tsp salt. Chop the potatoes into 2cm chunks (no need to peel). Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the courgette then slice into thick 1cm rounds.

Once the potatoes are ready, drain in a colander. Pop them back into the pan then sprinkle on the flour (see ingredients for amount) and hard Italian style cheese. Give your pan a shake to fluff up the potatoes and coat them evenly, then set aside. When the chicken has 15 minutes left, take your hot empty baking tray out of the oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt then return the tray to the top shelf. Roast until golden and crispy, 30-35 mins turning halfway through.

Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of minutes - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer the courgette to a bowl. Wash out your pan and pop back on medium high heat with a drizzle of oil. Add the whole tomatoes and cook until blistered and slightly softened, 3-4 mins. Stir occasionally.

Pour the water for the sauce (see ingredients for amount) into the frying pan with the tomatoes, bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Remove from the heat. Once the chicken is cooked, transfer it to a chopping board and cover with foil - leave to rest for 15 mins. Wipe out the baking tray and put in the pepper. Roast on the middle shelf of your oven until soft, 15-18 mins. Add the courgette to the tray for the last 2 mins.