Roast Chicken Breast

While the chicken cooks, halve any large broccoli florets.
Pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the broccoli baking tray.

Transfer the chicken to a baking tray (skin-side up).
When the oven is hot, roast the chicken on the top shelf until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Halfway through, put the broccoli tray on the middle shelf to roast until the edges of the broccoli are crispy and slightly charred and the garlic is soft, 10-15 mins.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Add to the pan of boiling water with 1/2 tsp salt. Simmer until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and pop them back into the pan. Cover with a lid to keep warm.
Meanwhile, halve, peel and thinly slice the shallot.

Put the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the mushrooms, shallot and a pinch of salt and pepper. Stir-fry until golden and softened, 4-5 mins.
Stir in the water for the sauce (see ingredients for amount) and red wine jus paste. Bring to the boil, then lower the heat and simmer until the sauce has reduced by half, 4-5 mins. Remove from the heat.