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

Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix together.

Add the chicken to the bowl and mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the onions, then quarter each half.

Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the potatoes and onions on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, heat a frying pan on medium-high heat (no oil).

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Once seared, transfer the chicken to another baking tray, skin-side up, then roast on the top shelf until cooked, 18-25 mins.

When the chicken is cooked, transfer to a board to rest for a couple of mins loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything roasts, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the garlic, tomato puree, mango chutney and water for the sauce (see pantry for amount). Set aside.

Once the veg has roasted, add the sticky sauce to the tray and mix together until well coated.

Lay the kale on top, drizzle with a little oil and season with salt and pepper. TIP: Remove any tough stalks from the kale.

Return the tray to your oven and bake until the kale is crispy, 4-5 mins.  

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

Mix the potatoes, onions and kale together in the tray and share between your plates. Top with the herby chicken.

Enjoy!