• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil, half a sachet of Italian herbs (per 2P) and season with salt and pepper.
• Rub the oil over the potatoes then lay them cut-side down on the baking tray.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• In a bowl, toss the chicken with paprika, salt, pepper and a drizzle of oil.
• When the potatoes have cooked for 10 mins, add the chicken to the tray next to the potatoes. Return to the oven until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

 TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, trim the cucumber, then quarter lengthways. Roughly chop widthways into chunks,
• Roughly chop the tomato into chunks.
• Halve the bell pepper and discard the core and seeds. Roughly chop into chunks.
• Roughly chop the olives.
• Toss the tomato, cucumber, olives and bell pepper in a bowl with the balsamic vinegar and drizzle of oil. Crumble in the Greek style cheese. Season to taste with salt and pepper.

• Divide the roasted potatoes and chicken between plates.
• Serve the salad alongside.