• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks.
• Pop onto a large (lined) 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 on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, cut the tomato into small pieces.
• Just before serving, toss the salad leaves and tomato through the ranch dressing with salt and pepper to taste.

• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).
• Chop the almonds.
• Pop the breadcrumbs into a medium bowl along with the chopped parsley, garlic and almonds.
• Season with salt and pepper. Stir everything together until you have an even mix.

• Crack 1 egg (per 2P) into a deep plate and carefully mix with a fork.
• Lightly salt the chicken.
• Dip the chicken in the egg to coat evenly.
• Coat the chicken in the almond breadcrumb mix. IMPORTANT: Wash hands and equipment after handling raw chicken.

• Arrange the coated chicken on a separate lined baking tray. 
• Drizzle a little oil over the chicken. 
• Bake until the crumb is golden and the chicken is cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Serve the almond crusted chicken with roast potatoes and salad alongside.