Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, 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.

While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges. 

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Trim the green beans. Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.

Pop the carrots onto one side of a baking tray. Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat.

Roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.

When the carrots have roasted for 5 mins, add the green bean foil parcel to the middle shelf of the oven and roast until tender, 20-25 mins.

Meanwhile, season each chicken breast with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, sprinkle over the remaining thyme and cook until browned, 5 mins each side.

Once the carrots have cooked for 10-15 mins and the chicken is browned, transfer the chicken to the carrot baking tray and return to the top shelf. Roast until the chicken is cooked through and the veg is tender for the remaining time, 15-20 mins. Set your pan aside.

Once cooked, transfer the chicken to a board. Cover and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything's in the oven, return the (now empty) frying pan to medium heat (no need to clean).

Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.

Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.

When everything's ready, cut the chicken into 2cm thick slices.

Add the roasted veg to the tray of wedges and gently toss together. Transfer to your plates and arrange the sliced chicken on top.

Reheat the chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the chicken to finish.

Serve with a dollop of mayonnaise (see pantry for amount) for dipping.