• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a lined baking tray. 
• Toss with half the Italian herbs, salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve and peel the onion, then cut each half into three wedges.
• Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the carrots and onion onto a separate lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.

• Lay the chicken next to the veg.
• Rub with remaining Italian herbs, salt, pepper and a drizzle of oil. 
• Roast on the middle shelf of your 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.

NOTE: Swapping to turkey? Lay on a lined baking tray and bake until cooked through, 10-15 mins.

• When the chicken has been cooking for 15 mins, place a pot over medium-high heat. 
• Add 50ml water (per 2P), stock and sweet chilli sauce.
• Simmer until warmed through, 2-3 mins. Taste and season with salt and pepper, if required.

• When everything's ready, cut the chicken into 2cm thick slices.
• Reheat the sweet chilli glaze if needed, adding a splash of water if it needs loosening.

• Transfer the veg to your plates.
• Arrange the sliced chicken on top, with sweet chilli glaze drizzled over.
• Serve chips alongside.