Tuscan chicken

Set the oven to gas mark 6 or 200°C.

For the roast vegetables, spread all the vegetables, except the cherry tomatoes, out in a large roasting tin, drizzle with the oil, add the thyme sprigs and roast for 40 mins, stirring a couple of times.

Meanwhile, chop the olives and mix with the breadcrumbs, lemon zest, shredded basil leaves and oil.

When the vegetables have been cooking for 40 mins, turn the oven temperature down to gas mark 4 or 180°C. Take out the roasting tin and push the vegetables to one side. Add the chicken breasts, skinned-side up, then press the olive mixture on top and sprinkle with the Parmesan. Roast for 15 mins.

Add vine tomatoes and cook for another 10-15 mins. Not suitable for freezing.