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

Chop the potatoes into 2cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Chop into roughly 3cm pieces.

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic.

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the oregano.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the pepper, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Top with the chicken breasts and drizzle with a little more oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

After 5 mins of roasting time, add the chicken tray to the top shelf of the oven and roast until tender, 25-30 mins. Turn halfway through. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the veg is roasting, pop the fresh pesto into a small bowl and add the water for the dressing (see pantry for amount).

Mix it together - it should be drizzling consistency, but add more water if you'd prefer it more drizzly.

When everything's ready, slice the chicken into 1cm thick slices.

When everything's ready, share the roasted potatoes and veg between your plates.

Top with the sliced chicken and finish by drizzling the pesto all over.