C Italian Chicken Tray Bake

Add the red capsicum, red onion and cherry tomatoes to a large baking dish lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies and bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside. TIP: The chicken and veggies may char, but this just adds to the flavour!

While the chicken is baking, peel the potato and cut into 2cm chunks. Trim the green beans.

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan and add the green beans. Cover the green beans with a lid and steam until tender. Transfer the beans to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. Once the potatoes are tender, drain and return to the saucepan.

Add the butter, milk and salt (for the mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.