• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes into 2cm wide wedges (peeling optional).
• Pop the wedges onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Toss the chicken breasts with thyme, salt, pepper and a drizzle of oil. 
• Lay the chicken onto a (separate) lined baking tray.
• Roast in the oven until 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.

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

• Meanwhile, halve, peel and thinly slice the shallot.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• When 12 mins of cooking time remain for the chicken, place the broccoli on the same baking tray.
• Return the tray to the oven and cook until the broccoli is tender, 10-12 mins.

• Meanwhile, place a pot over medium-high heat with a drizzle of oil.
• Once heat, fry the shallot until sweet and softened, 5-6 mins.
• Add the cranberry chutney and bring to a simmer.
• Finish off with a knob of butter. 
• Remove the pot from the heat and stir through the sweet chilli sauce.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Once everything is ready, remove the broccoli, chicken and wedges from the oven.
• Transfer the chicken to a board and thinly slice.

• Divide the roast potatoes and broccoli between plates.
• Serve the sliced chicken alongside.
• Drizzle over the sauce over the chicken.