Tandoori Double Chicken Traybake

While the chicken marinates, chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray.

Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, lay the chicken onto one side of a medium, lined baking tray and drizzle with oil.

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, halve any thick broccoli stems lengthways.

When the chicken has 12 mins left, pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven to roast on the top shelf until tender and crispy, 10-12 mins.

When the broccoli and chicken has 2 mins remaining, add the peas to the  same baking tray.

Return to the oven for the remaining time until the peas are piping hot and the chicken is cooked through, 2-3 mins.