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

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray.

Drizzle with oil, sprinkle over the mixed herbs, 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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

Add the pepper chunks, onion wedges and baby plum tomatoes to one side of another large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

In a medium bowl, combine the chicken thighs and pesto. Season with salt and pepper and toss to coat the chicken. 

Add the chicken thighs to the other side of the baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. 

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

Once browned, lay the chicken and veg onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

When everything's ready, drizzle the honey (see pantry for amount) and sun-dried tomato paste over the roasted veg. Toss to coat evenly.

Once the chicken is cooked, slice into 1cm thick slices.

Share the sliced chicken, potato chunks and roasted veg between your serving bowls.

Top with the pesto chicken and sprinkle over the hard Italian style cheese. Finish by drizzling over the balsamic glaze.

Enjoy!