Mediterranean Style Chicken and Roast Potatoes

Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.

Arrange on another baking tray. Drizzle with oil, season with salt and pepper. Sprinkle over the hard Italian style cheese, drizzle over a little more oil and toss together. Spread out in a single layer.

When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-18 mins.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the onion and diced chicken and season with salt and pepper.

Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

In the meantime, peel and grate the garlic (or use a garlic press).

Once the chicken is cooked, add the garlic and lemon & herb seasoning.

Cook until fragrant, 1-2 mins, then remove from the heat. 

Once the potatoes are cooked, add them to the chicken and stir in the sundried tomato paste.

Cook for 1 min, stirring to make sure everything is evenly coated.

Season to taste with salt and pepper, then remove from the heat.