Creamy Herb Chicken with Roasted Potatoes

Potatoes: preheat the oven to 180°C fan bake.

Chop the potatoes into large chunks and toss with olive oil and mixed herbs. Season well and spread on a baking tray.

Bake for 30–40 minutes, shaking halfway so they crisp evenly.

Chicken: cut the chicken breasts into large pieces (6–8 per breast).

Combine the flour and salt in a large bowl. Add the chicken and toss to coat.

Heat oil in a large casserole dish over high heat. Sear the chicken pieces for 1 minute per side until golden. Pour in the white wine to deglaze, scraping up any bits from the base.

Dissolve the stock cubes in boiling water and add to the pan. Add the corn (with its liquid), garlic and cream. Add any remaining coating flour.

Mix everything gently and remove from the heat. Cover and place in the oven for 10 minutes.

Remove from the oven. Add the sliced carrot and spring onion and stir through. Bake for another 8 minutes until the chicken is cooked through.

Whisk the cornflour with cold water in a small container. Pour into the hot sauce, stirring until it thickens.

Serve the chicken with fresh parsley, the crispy roasted potatoes and a side of coleslaw.