Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30–35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve any thick broccoli stems lengthways.

Lay the chicken thighs flat onto one side of another large baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken on the top shelf of your oven for 16-18 mins.

After 6-8 mins, remove the chicken tray from the oven. Using the back of a spoon, spread the harissa paste and honey (see pantry for amount) evenly over the chicken.

Lay the sliced pepper and broccoli on the other side of the chicken tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Pop back on the top shelf of your oven until the chicken is cooked through and the veg is tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Share the harissa chicken out between your serving plates with the chips and veg alongside.

Crumble the Greek style salad cheese over the roasted veg.

Serve with a dollop of mayonnaise (see pantry for amount) alongside for dipping.