Roast Chicken & Pepper with Mash

Peel the potatoes and chop into 2cm chunks. Add them into a saucepan full of salted water and place onto high heat. Boil for 15-20 mins, until cooked through. Drain, reserving 100ml of water.

Mash the potatoes. Place onto medium-low heat and stir through the butter and milk until incorporated. Season with salt and pepper.

Tip the juices into a frying pan and bring to the boil. Once boiling, turn the heat down to a simmer and cook the sauce out until slightly thickened, 3-5 mins.

Reheat the chicken, veggies and mash in the microwave until hot. If you don’t have a microwave, tip the chicken and veggies into a baking tray and roast at 220°C until hot, 5-10 mins.

Share the mash between bowls, top with the veggies and chicken. Drizzle over the sauce.