Mozzarella & Pesto Stuffed Chicken With Chorizo Roast Veg

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

Chop your potatoes (skins on) into bite-sized pieces, then add them to a baking tray (or two!) with a drizzle of olive oil and a pinch of pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your crispy potatoes

While the potatoes are cooking, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper and slice finely

Chop your tomato[es] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Peel and finely slice (don't chop!) your garlic

Use a sharp knife to cut a deep pocket along the top of your chicken (be careful not to cut all the way through!)

Stuff the chicken pocket[s] with your sun-dried tomato pesto and sliced mozzarella

Add the stuffed chicken to an oven-proof dish and scatter round your diced chorizo, tomato wedges, pepper strips and sliced garlic

Drizzle with olive oil and sprinkle with your ground smoked paprika and a pinch of pepper

Put the dish in the oven for 22-25 min or until the chicken is cooked through (no pink meat!) and the veg is beginning to char – this is your mozzarella & pesto stuffed chicken with chorizo roast veg

Meanwhile, chop your parsley finely, including the stalks