Creamy Sun-Dried Tomato Chicken Thigh Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Chop your cherry tomatoes in half

Dissolve your chicken stock mix in 100ml [150ml] [200ml] boiled water

Add your soft cheese and sun-dried tomato pesto and mix to combine – this is your creamy pesto stock

Add the chopped cherry tomatoes and creamy pesto stock to an oven-proof dish

Top the sauce with your chicken

Drizzle the chicken thighs with olive oil and season with a pinch of salt and pepper

Put the dish in the oven and cook for 30-35 min until the chicken are golden and cooked through (no pink meat!) – this is your creamy sun-dried tomato chicken bake

(Doubled your protein? Do this in batches!)

Meanwhile, chop your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a baking tray

Add your dried oregano, drizzle with olive oil, season with a pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 20-25 min or until golden and crisp – these are your herby potatoes

Meanwhile, chop your basil roughly, including the stalks