Honey Mustard Roast Chicken With Spring Feta Greens

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air (Tip: Is your chicken skin not covering the joint? Just stretch it back over!)

Cut your potatoes into quarters and add to a baking tray (or two!) with half your dried oregano (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 6 min

Pat your chicken breast joint[s] dry with kitchen paper, then season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add the seasoned chicken joint to the pan, skin-side down and cook for 3-4 min or until golden, then add a knob of butter and cook for 1-2 min further or until the butter is foaming (Tip: Cooking for 3 or more? Do this in batches!)

Add the pan-fried chicken joint on top of the potatoes, skin side up and pour over the remaining butter, reserve the pan, then put the tray[s] to the oven for an initial 25 min or until the skin is golden and crisp

While the chicken is cooking, top, tail and slice your courgette[s] into discs on the diagonal

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Combine your honey and wholegrain mustard in a small bowl with a pinch of salt – this is your honey mustard glaze

Once the chicken has had 25 min, remove the tray from the oven and pour your honey mustard glaze over the top

Return the tray to the oven for a final 5-7 min or until the glaze is sticky and the chicken is cooked through (no pink meat!) – this is your honey mustard glazed chicken joint

Transfer the chicken to a clean board to rest

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the sliced courgette with a pinch of salt and cook for 5 min or until golden

Once golden, add the chopped garlic and remaining oregano with a knob of butter and cook for 1 min or until fragrant

Boil half a kettle

Once fragrant, add your blanched peas to the pan and cook for 1 min or until warmed through

Remove the pan from the heat, add the sliced spring onion and crumble over your feta

Give everything a good mix up – this is your courgette, pea & feta spring salad

Combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof bowl and whisk thoroughly

Put the gravy mix in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy