• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm pieces (no need to peel).
• 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.
• Once the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the broccolini and carrots onto a separate lined baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Set aside.
• Halve and peel the shallot. Chop into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Finely chop the parsley (stalks and all).

• Place each chicken breast between two sheets of cling film.
• Bash with a rolling pin or the bottom of a pan until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add 3 tbsp flour (per 2P) to a large bowl. Season with salt and pepper. 
• Toss the chicken in the flour to fully coat.

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

• When the potatoes have 15 mins of cooking time left, place the broccolini and carrot on the middle shelf of the oven and roast until slightly tender, 12-15 mins.
• While everything cooks, place a pan over medium-high heat with a good glug of oil. 
• Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 
• Transfer to a board, cover and allow to rest.

• Return the pan to medium heat with a drizzle of oil. 
• Add the chopped shallot and cook until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more. 
• Pour in the vinegar and allow to evaporate. Add 75ml water (per 2P) and stock.
• Bring to the boil. 
• Lower the heat and vigorously stir in 2 tbsp butter (per 2P) until melted and combined.

• Remove the pan from the heat.
• Add a splash of water to loosen the sauce if necessary.
• Slice the chicken and serve with the roast potatoes and crispy veg alongside.
• Finish with a generous drizzle of the garlic butter sauce.