One Tray Crispy Chicken & Tenderstem Tray Bake With Sweet Potato

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 into quarters

Peel and quarter your shallot[s]

Strip half your rosemary leaves from their stems and chop them roughly (save the reserved rosemary for later!), discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Add the chopped potatoes to one side of a baking tray (or two!) and season with a generous pinch of salt and pepper

Add your chicken thighs to the other side of the baking tray[s]

Add a generous drizzle of vegetable oil and sprinkle the chopped rosemary all over

Put the baking tray[s] in the oven for an initial 10 min or until the potatoes and chicken start to brown

While the chicken and potatoes are cooking, add a small knob of butter, a drizzle of olive oil and reserved rosemary (stems and all) to a heatproof bowl

Put the bowl in the microwave for 1 min or until the butter has melted

Once the butter has melted, remove and discard the rosemary – this is your rosemary infused butter

Add your mayo with your white wine vinegar and a grind of black pepper to the bowl and stir it all together – this is your rosemary butter sauce

Chop your Tenderstem broccoli in half

Once the chicken has had an initial 10 min, remove the tray[s] from the oven and top the potatoes with the halved Tenderstem broccoli and shallot quarters

Return the tray[s] to the oven for a further 10-12 min or until the broccoli is tender and the chicken is cooked through (no pink meat!)

Once done, remove the tray[s] from the oven and mix everything together in the chicken juices – this is your one tray crispy chicken & Tenderstem tray bake