Olive Tapenade & Sundried Tomato Chicken

Preheat oven to 220C / fan 200C / gas mark 7. Boil a kettle. Finely chop or crush the garlic. Roughly chop the sundried tomatoes. Finely chop the olives. Quarter the potatoes and finely dice the red onion. Trim the green beans and halve the baby plum tomatoes.

Make the tapenade: add the chopped olives, sundried tomatoes and half the garlic to a bowl. Stir to combine.

Carefully make a cut into the thickest part of each chicken breast to create a pocket (around 5cm long). Stuff each one with the tapenade.

Drizzle ½ tbsp oil over the chicken. Season with half the dried herbs, a pinch of sea salt and black pepper. Place on a lined baking tray and bake for 20-25 mins, until cooked. Check by inserting a skewer or thermometer into the thickest part of the meat; the juices should run clear and the internal temperature should reach 75°C / 165°F. Cook longer if necessary.

Meanwhile, make the mash: place the quartered potatoes (skin on) in a saucepan and cover with salted boiling water. Simmer for 15-18 mins, until softened, then drain.

Place the diced onion and halved baby plum tomatoes into an ovenproof dish and toss with the remaining garlic, ½ tbsp oil, sea salt and black pepper. Roast for 5 mins. Meanwhile, halve the green beans, then add to the vegetable dish and cook for a further 10 mins.

Return the drained potatoes to the pan and mash. Stir through the spinach to wilt and add the remaining dried herbs. Season with sea salt and black pepper.

Serve the mash with the chicken and roasted vegetables.