Creamy green veg medley with crispy chicken

Preheat the oven to 220°C, gas mark 7. Toss the potatoes with 1½ tbsp oil and some seasoning in a large baking tray. Spread into an even layer and roast for 10 minutes.

Warm the remaining oil in a large frying pan over a medium heat, season the chicken, then brown for 10 minutes, until golden and crisp. Place the chicken on top of the potatoes, skinside up, then return to the oven for 20 minutes more until everything is golden and cooked through, the chicken has no pink meat and the juices run clear.

Tip both vegetable packs into the frying pan and cook until piping hot. Stir through the crème fraîche, grate in the lemon zest and add half the juice, then chop and add half the tarragon leaves.

Divide the creamy vegetables between plates, top with the chicken and potatoes, scatter over the whole tarragon leaves and serve, with lemon wedges on the side for squeezingCook the chicken thighs skin-side down in the pan first so the fat melts out from the skin, leaving it crisp, before flipping over and browning the underneath.