Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the onion. Quarter each half. Pop the potatoes and onions onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out. When the oven is hot, roast on the top shelf until the potatoes are golden and the onions are soft, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and the water for the sauce (see ingredients for amount). Mix together and leave to the side.

Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil for the chicken (see ingredients for amount). Season with salt and pepper and mix together. Add the chicken to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a frying pan on medium-high heat (no oil). Once the pan is hot, lay in the chicken breasts skin-side down and fry until the skin is golden, 4-5 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin-side up) and pop on the middle shelf of your oven to roast until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the potatoes and onion are cooked, add the tomato/chutney sauce and mix together on the baking tray until nicely 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.

Once cooked, transfer your chicken to a board to rest for a couple of mins. Mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the chicken and serve on top. Enjoy!