Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Finely chop the garlic. Pick the thyme leaves. In a lined baking dish, combine the garlic, thyme, tomato paste (see ingredients), Italian herbs (see ingredients), brown sugar, balsamic vinegar, the salt and a drizzle of olive oil. Add the chicken thigh. Season with pepper, then toss to coat.

Cut the red onion (see ingredients) into thick wedges. Tear the kale leaves off the stem, then roughly chop the leaves.

Move the chicken to one side of the baking dish, then place the onion and cherry tomatoes (see ingredients) on the other side. Drizzle with olive oil. Season, then spread out evenly. Arrange the chicken on top. Bake until the veggies are tender and the chicken is cooked through, 25-30 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the veggies and chicken are baking, peel the potato, then cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, trim the green beans. When the traybake has 10 minutes remaining, remove the dish from the oven. Add the green beans and kale to any free space. Drizzle with olive oil, then season. Return to the oven and bake until tender, 10 minutes.

Slice the Italian chicken. Divide the baked veggies and potato mash between plates. Top with the chicken. Spoon over any juices from the baking dish to serve.