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

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray.

Drizzle with oil and sprinkle over the mixed herbs. Season with salt and pepper, then toss to coat. 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, 30-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve and peel the red onion, then cut each half into 4 wedges.

Add the pepper chunks, onion wedges and baby plum tomatoes to one side of another large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

In a medium bowl, combine the chicken and pesto. Season with salt and pepper and toss to coat the chicken. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the chicken to the other side of the baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken and veg on the top shelf of your oven until the veg has softened and the chicken is slightly golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When everything's ready, drizzle the honey (see pantry for amount) and sun-dried tomato paste over the roasted veg. Toss to coat evenly.

Share the potato chunks and roasted veg between your serving bowls.

Top with the pesto chicken and sprinkle over the hard Italian style cheese. Finish by drizzling over the balsamic glaze.