Chicken Kyiv Traybake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Take your chicken out of the fridge, open the packet and let it air

Top, tail and slice your courgette[s] into discs

Slice your potatoes (skins on) into thin discs

Add the potato and courgette discs to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven and cook for an initial 15-20 min or until everything is starting to soften and brown

Meanwhile, chop your parsley finely, including the stalks

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Combine your panko breadcrumbs with the lemon zest, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your herby crumb

Once everything is starting to soften, add your chicken breast portion[s] to the tray[s] over the veg

Squeeze the juice of half the lemon[s] over the chicken and top with the herby crumb

Return the tray[s] to the oven for a further 15 min

Cut the remaining lemon into 1 wedge per person

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your chicken stock mix in 75ml [100ml] [130ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle olive oil over a medium heat

Once hot, add the chopped garlic and cook for 1 min

Add the chicken stock and soft cheese and give it a good mix up until smooth

Cook for 2-3 min or until thickened slightly

Once thickened, add the chopped parsley – this is your garlic 'butter'

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the chicken has had an initial 15 min, add the shredded spring greens to the tray[s]

Return the tray[s] to the oven for 5-6 min or until the chicken is cooked through (no pink meat!) and the spring greens are wilted