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, sprinkle over the roasted spice and herb blend, then season with salt and pepper. 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, halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Pop your green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Lay the chicken onto a large baking tray. Sprinkle with the Caribbean style jerk 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.

Add the sliced pepper to the tray next to the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

When the chicken has around 20 mins remaining, add the green bean parcel to the same tray.

Return the tray to the oven for the remaining time until the chicken is cooked and the green beans are tender, 20 mins.

Once cooked, drizzle the mango chutney over the chicken. Cut the chicken into 2cm thick slices.

Share the chicken, potatoes and roasted veg between your plates.

Serve with the mayo (see pantry for amount) on the side for dipping.