Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air.

Chop your waxy potatoes into quarters.

Peel and quarter your shallot[s].

Strip half your rosemary leaves from their stems and chop them roughly (save the reserved rosemary for later!), discard the stems.

Add the chopped waxy potatoes to one side of a baking tray (or two!) and season with a generous pinch of salt and pepper.

Add your chicken thighs to the other side of the baking tray[s].

Add a generous drizzle of vegetable oil and sprinkle the chopped rosemary all over.

Put the baking tray[s] in the oven for an initial 10 min or until the potatoes and chicken start to brown.

While the chicken and potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a small knob of butter and a drizzle of olive oil over a medium-low heat.

Once hot, add the reserved rosemary (stems and all) to the pan and cook for 7-8 min or until fragrant.

Once the butter has infused, remove and discard the rosemary – this is your infused rosemary butter.

Meanwhile, combine your mayo with your white wine vinegar in a bowl.

Add the infused rosemary butter to the bowl with a grind of black pepper and stir it all together – this is your rosemary butter sauce.

Set aside until serving.

Chop your Tenderstem broccoli in half.

Once the chicken has had an initial 10 min, remove the tray[s] from the oven and top the potatoes with the halved Tenderstem broccoli and shallot quarters.

Return the tray[s] to the oven for a further 10-12 min or until the broccoli is tender and the chicken is cooked through (no pink meat!).

Once done, remove the tray[s] from the oven and mix everything together in the chicken juices – this is your crispy chicken & Tenderstem tray bake.

Serve the crispy chicken & Tenderstem tray bake with the rosemary butter sauce drizzled all over.