Chicken, Tomato & Mozzarella Bake

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Slice the potatoes into discs and add to a baking tray (use tin foil to avoid mess!)

Drizzle with 1 tbsp [2 tbsp] vegetable oil, season with a pinch of salt and pepper and put them oven for 20-30 min or until golden and crisp

Meanwhile, boil a kettle

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a high heat

Season the chicken with a pinch of salt and pepper

Once hot, add the chicken and cook for 3 min, turning halfway until just golden, then transfer to a plate and reserve the pan

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

Dissolve half [all] the stock cube in 300ml [600ml] boiled water  

Return the pan to a medium heat, with a drizzle of olive oil 

Add the garlic and cook for 1 min, then add the stock, tomato paste, Henderson's relish and oregano (save a pinch for step 7)

Cook for 3-6 min or until the liquid has reduced to a soup-like consistency

Once reduced, pour the sauce into a casserole dish (or a suitably deep oven-proof dish) and place the chicken thighs on top, reserving the pan for later

Put the dish in the oven for 15 min 

Meanwhile, pat the mozzarella ball[s] dry and cut into slices 

Trim the green beans and cut them into bite-size pieces (little hands can do this with scissors!)

Wipe the reserved pan clean and return it to a medium heat, with a knob of butter

Once hot, add the green beans with a splash of water and cook, covered, for 5 min or until cooked through 

Once the chicken has had 15 min oven-time, remove the dish from the oven and place the mozzarella slices over each piece of chicken

Sprinkle the remaining oregano over the mozzarella slices

Put the dish back into the oven for 5 min or until the mozzarella has melted and the chicken is cooked through