• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve and peel the onion, then cut each half into 3 wedges.
• Halve the potatoes lengthways, quartering any larger pieces, and pop them along with the onion onto a lined baking tray. 
• Drizzle with oil and season with salt and pepper.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Lay the chicken on a separate lined baking tray and toss with half the curry powder (per 2P) and season with salt and pepper. 
• Mix the cheese and breadcrumbs in a bowl.
• Spread half the mayo over the top of the chicken and sprinkle over the cheesy crumb, pressing down with the help of a spoon.

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

• Drizzle with a little oil and bake on the middle shelf of the oven until golden and cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
• Meanwhile, quarter the apple and remove the core and seeds. Cut the apple into 1cm sticks.
• Toss the coleslaw and apple with the remaining mayo, ketchup, balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.

• Divide the cheese-crusted chicken, roast potato and onion between plates.
• Serve the apple slaw alongside.