Spiced Almond Crumbed Chicken

Lay the chicken onto a large baking tray, spread over the sun-dried tomato paste, then carefully spoon on the almond crumb. Press the crumb onto the chicken.

Add the garlic parcel to the tray. 

When the oven is hot, roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. 

Halve and peel the red onion, then cut each half into 4-5 wedges.

Halve the tomatoes and cut into thin wedges. 

Spread the chickpeas, tomatoes and onion out on a large baking tray. Drizzle with oil and sprinkle over the remaining roasted spice and herb blend. Season with salt and pepper, then toss to coat evenly. 

Once the chicken has been roasting for about 10 mins, remove the garlic parcel from the oven and allow to cool slightly. 

At the same time, slide the veg tray onto the middle shelf of your oven and roast until crispy, 16-18 mins. Turn halfway through. 

Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In another small bowl, combine the roasted garlic and mayo (see pantry for amount). Season with salt and pepper. Mix together well to make your aioli.