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

Roughly chop the parsley (stalks and all). Pop half into a small bowl with the breadcrumbs, Provencal herbs and olive oil for the crumb (see pantry for amount) and season with salt and pepper. Mix well.

Pop the chicken breasts on a baking tray and season them well. Spoon the mayo over the top half of each breast.

Sprinkle over the herby crumb and press it down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and cook, stirring occasionally, until softened, 8-10 mins.

Meanwhile, when your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Once the onions are cooked, transfer to a small bowl, then pop the frying pan back on medium-high heat with a drizzle of oil. 

Add the green beans to the pan and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see pantry for amount) and remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the cooked onion.

When everything's ready, serve the herby chicken on plates with the mash and garlicky green beans alongside, drizzling over any balsamic dressing from the pan.

Finish with a sprinkling of the remaining parsley.

Enjoy!