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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, add a pinch of 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press). Halve, peel, and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all).

Cut the tomato into 1cm chunks.

Add the tomato chunks to a medium bowl with half the cider vinegar, a drizzle of oil and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken has finished cooking, transfer to a plate and cover with foil to rest.

Return the (now empty) frying pan with a drizzle of oil (if needed) on medium heat.

Add the shallot and cook until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.

Pour the remaining cider vinegar into the pan and allow it to evaporate, 30 secs. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter and parsley until the butter is melted. Simmer until the sauce is thickened, 2-3 mins.

Just before you are ready to serve, toss the rocket through the dressing.

Share the chicken between your plates. Spoon over the buttery sauce.

Serve with your chips and salad alongside.

Enjoy!