• Preheat oven to 240°C/220°C fan-forced. 
• Boil the kettle.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat. 
• Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide the fries 
between two trays.

• Meanwhile, chop broccoli (including stalk!) into 
small florets.
• Half-fill a medium saucepan with boiling water.
• Cook broccoli in the boiling water, over high 
heat, until just tender, 5-6 minutes.
• Drain and pat broccoli dry with a paper towel.

TIP: Patting the broccoli dry helps it crisp up in 
the oven!

• Place broccoli on a second lined oven tray.
• Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil and season with salt and pepper.
• Sprinkle with shredded Cheddar cheese and grated Parmesan cheese and roast until golden, 12-15 minutes.

Little cooks: Help with crushing the broccoli and sprinkling over the Parmesan cheese.

• While broccoli is roasting, place your hand flat 
on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• In a medium bowl, combine classic roast 
seasoning and a drizzle of olive oil. Add chicken
and turn to coat. Season with salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add BBQ sauce, turning chicken to coat. 

TIP: Chicken is cooked through when it's no longer 
pink inside.

• Divide BBQ-glazed chicken, hand-cut fries and extra cheesy broccoli between plates to serve. Enjoy!