One Tray Cherry Glazed Free Range Chicken Thigh With Buttery Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Cut your potatoes in half, add to a heatproof bowl and cover with cling film

Put the bowl in the microwave for 5-6 min or until slightly softened

Meanwhile, top, tail, peel and slice your carrot[s] into thick discs on the diagonal

Trim your green beans and add them to a large piece of tin foil with a splash of cold water, a little butter and a pinch of salt, scrunch the foil around the green beans to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Cut 2 pieces of tin foil approx. the size of A4 paper and lay the chicken, in the middle of the foil (doubling it up prevents any leakages!)

Loosely scrunch the edges of the foil around the chicken leaving the top exposed and transfer the parcel[s] to one side of a baking tray (or two!)

Add the softened potatoes to the other side of the baking tray[s] with a drizzle of vegetable oil (reserve the bowl!)

Add the sliced carrots to the tray with a pinch of salt and sugar and drizzle of vegetable oil

Wipe the reserved bowl clean

Combine your cherry sauce, gravy base and Chinese rice wine in a the reserved bowl with a generous pinch of salt – this is your cherry gravy

Pour the cherry gravy over the chicken

Put the tray[s] in the oven for an initial 20 min

After 20 min, remove the tray[s] from the oven and add the foil parcel[s] to the tray

Add your wholegrain mustard to the carrots and give it a good mix up

Return the tray[s] to the oven for a final 10-12 min or until the green beans are tender with a slight bite and the chicken is cooked through (no pink meat!) – this is your one tray cherry chicken

Crush the potatoes firmly with a spatula or the bottom of a plate, add a knob of butter and season with a generous pinch of salt and pepper and mix it all together – these are your buttery crushed potatoes