Parsley Butter Chicken

• In the last 8 minutes of veggie cook time, place a colander or steamer basket on top of saucepan and add broccoli. Cover with a lid and steam until tender, 10 minutes. • Transfer broccoli to a bowl and season to taste. Cover to keep warm. • Drain the veggies and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.

Little cooks: Get those muscles working and help mash the potato and parsnip!

• Meanwhile, finely chop garlic and parsley. • In a medium bowl, combine chicken, lemon pepper spice blend and a drizzle of olive oil, then season with salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.

• While the chicken is resting, place butter (for the sauce) and garlic in a small heatproof bowl. Microwave in 10 second bursts until softened. • Stir parsley through the garlic butter, then season.

TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!