Dilly Chicken & Crushed Potato Salad

Start by making the roast chicken and courgettes. Heat your oven to 200°C. Season your chicken with plenty of salt, inside and out and rub with 2 tbsp of olive oil.

Cut the courgettes into chunky rounds and tip into a roasting tray. Cut the onions into thin slices and finely chop the chillies. Add to the tray. Toss the veggies with oil, salt and pepper and sit the chicken on top.

Cut the very top off of each garlic bulb, grab a piece of foil and sit the garlic bulbs on top. Drizzle with oil, season with salt and pepper and wrap into a little garlicky parcel. Sit that in the tray with the veggies and chicken and slide the whole lot into the oven for an hour.

After an hour, check if your chicken is cooked with a thermometer (you’re looking for a minimum of 70°C in the thickest part of the breast and thigh) or make a small incision and check if the juices run clear. If you’re all good, whip it off and let it rest, if it needs a little longer, pop it back in for 15 mins and check again.

While the chicken rests, smush up the flesh from your roasted garlic bulb into your veggies and pop the tray back into the oven for another 15 mins or so to finish the veggies off. Meanwhile, chop the tarragon.

Carve the legs and breasts off of the chicken. Cut the breasts into chunky slices and shred the meat from the legs.

Finish the veggies with lemon zest, lemon juice and the chopped tarragon. Optional: if batch cooking the roast chicken and courgette base for the week, portion out the chicken and veggies into Tupperware containers now.

Pop the potatoes into a pan and cover with cold water. Season generously with salt and pop onto a medium heat. Bring to a boil, then reduce the heat to a bare simmer. Cook for 12-14 mins or until very tender. Drain, shock with cold water and set aside.

Finely dice the onion and stick in a large mixing bowl. Cover with lemon juice and set aside for 5 mins to quick pickle.

Finely chop the dill and dill pickles and add to the bowl. Break the potatoes into rough chunks and drop in. Add the mayo and give everything a toss together.

Shred the chicken into the salad and tip in the courgettes. Toss together, season with salt and pepper.

Divide between plates and get stuck in.