Rosemary Roast Chicken and Tomato 'Asteroids'

While the potatoes roast, peel and grate the garlic (or use a garlic press).
Halve the tomatoes and pop them onto a piece of foil, then drizzle with the balsamic glaze and a little oil. Season with salt and pepper if you'd like and add a knob of butter (if you have any).
Place the tomato parcel onto one half of a baking tray - once roasted, they'll be your tomato 'asteroids'!

Lay the chicken onto the other side of the baking tray. Drizzle with oil, then scatter over the garlic and dried rosemary.
Season with salt and pepper if you'd like, then rub the flavourings all over the chicken.
Roast the tomatoes and chicken on the middle shelf of your oven until cooked through, 25-30 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.
After 20 mins, remove the tomato parcel and set aside.

While everything roasts, halve any thick broccoli stems lengthways.
Space Ranger Mission: Asteroids on the horizon! Little space rangers can use the back of a spoon to squish the tomato 'asteroids' before or after serving - most will break up in the atmosphere of your oven, but making sure they do also makes things extra delicious.

When 10 mins of cooking time remain, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper if you'd like.

When everything is ready, cut the chicken widthways into 2cm slices. Plate up your roast chicken, then top with the tomato 'asteroids'. Spoon the juices from the parcel around the plate in a ring to make an asteroid belt! Serve with the mini roast potatoes, Tenderstem® broccoli and a dollop of mayo (see ingredients for amount) alongside. Enjoy!