Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Bring a saucepan filled with salted water to a boil. Cut each potato into quarters (peel optional), then place into the saucepan. Simmer for 10 mins, then drain.
2. Place the chicken into a large bowl with half the garlic herb paste and a pinch of sea salt and black pepper. Toss to coat.
3. Cut the carrots diagonally into 1cm thick discs. Finely dice half the onion and cut the other half into 4 wedges. Place the carrots and onion wedges onto a lined baking tray, along with the boiled potatoes. Drizzle with 2 tbsp oil and season well with sea salt and black pepper. Roast for 20-25 mins, turning a couple of times, until golden and soft. In the final 5 mins of cooking, drizzle the remaining garlic herb paste over the veg and toss to combine.
4. Heat a large frying pan with 1 tsp oil on medium heat. Add the chicken and cook for 8-12 mins, turning once, until golden brown and cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Remove from the pan and allow to rest before slicing.
5. Meanwhile, refill the empty saucepan with salted hot water and bring to a boil. Trim the green beans, add to the pan and boil for 3-4 mins, until cooked. Drain, then season with sea salt and black pepper.
6. Return the empty frying pan to medium heat, add the diced onion and cook for 3-4 mins, until softened. Dissolve the cornflour in a jug with 50ml cold water (25ml for 1 person), add half the stock cube and top with 300ml boiling water (150ml for 1 person). Add the stock mixture and balsamic vinegar to the onion pan. Bring to a boil, then simmer for 2-3 mins until thickened.
7. Serve the roast potatoes, carrots, chicken and green beans on plates, then spoon over the gravy.