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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Lay the chicken into an appropriately-sized ovenproof dish, drizzle with oil, sprinkle over the mixed herbs and season 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.

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.

Halfway through cooking, add the chorizo to the same tray. Roast for the remaining time, 10-12 mins.

Grate the cheese.

Halve the baby plum tomatoes.

When the chicken has 5 mins left, pour over the marinara sauce and sprinkle the cheese on top. 

Return to the oven for the remaining time until the sauce is piping hot and the cheese is melted.

Share the marinara chicken and chorizo between your plates, spooning over any remaining sauce from the dish.

Serve with the chips and salad leaves on the side. 

Scatter the baby plum tomatoes and drizzle the balsamic glaze over the salad to finish.