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

Peel and grate the garlic (or use a garlic press). Pop half the garlic into a medium bowl with the lemon and herb seasoning and 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.

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.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red 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.

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, in a small bowl, combine the remaining 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 of the sticky veg, 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 on the middle shelf until the kale is crispy, 7-8 mins.  

When ready, cut the lemon and herb chicken widthways into 2cm thick slices, then share between your plates. 

Mix the potatoes, onions and kale together in the tray, then serve alongside.

Enjoy!