• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (no need to peel).
• Pop the potatoes onto a 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, roughly chop the chives (use scissors if you prefer). 
• Zest half a lemon (per 2P). Chop into quarters. 
• Peel and grate the garlic (or use a garlic press).
• Trim the tip of the broccoli. Chop head into small florets and stem into 2cm pieces.

• Pop the broccoli onto a separate lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf.
• Roast until the edges are crispy and slightly charred, 10-15 mins.

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Season the chicken with salt and pepper. Slice through to make thin steaks.
• Carefully place the chicken into the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Cook for 3-6 mins each side.

• Add the chives, paprika, garlic and 1 tbsp butter (per 2P) to the pan.
• Squeeze in the juice of two lemon wedges (per 2P).
• Cook, continuously spooning the chive butter sauce over the chicken, for 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, remove the pan from the heat.

• When everything is ready, plate up the chicken with the roasted broccoli and potatoes alongside.
• Spoon the melted buttery chive sauce from the pan over the fish.
• Sprinkle with the lemon zest to finish.
• Serve with any remaining lemon wedges for squeezing over.