Lemon and Herb Bacon Chicken

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once golden, set aside for now.

Clean the pan, then pop back on medium-high heat (no oil). 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). Halve and peel the red 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.

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, in a small bowl, combine the remaining 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 of the sticky veg, 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 on the middle shelf until the kale is crispy, 7-8 mins.