• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan.

• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken thighs, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add the honey, Dijon mustard (see ingredients), the butter and a splash of water, turning to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice spring onion. Roughly chop green butter lettuce. Slice lemon into wedges. • Meanwhile, in a second medium bowl, combine lettuce, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Add dill & parsley mayonnaise and spring onion to the potatoes. Toss to combine and season to taste. • Divide honey-mustard chicken, creamy potatoes and avocado garden salad between plates. Serve with any remaining lemon wedges. Enjoy!