• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with savoury seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, season chicken thigh generously with salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes. • In the last 5 minutes of cook time, spoon tomato sugo (see ingredients) over chicken, sprinkle with shredded Cheddar cheese and bake until cheese is melted and golden. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is baking, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans until tender, 4-5 minutes. Season with salt and pepper.

• Divide cheesy tomato chicken, roasted potatoes and sautéed green beans between plates. • FANCIFY ME: Roughly chop roasted almonds and sprinkle over green beans. Top chicken with basil pesto. Tear over parsley to serve. Enjoy!