Herb and Mustard Chicken

While the chicken is cooking, cut the potatoes (unpeeled) into 2 cm chunks. Place the potatoes in the saucepan of boiling water and cook for 15 minutes, or until tender. Drain and return to the saucepan. Gently crush with a fork, cover to keep warm and set aside.

While the potatoes are cooking, juice the lemon. In a small bowl, combine 1/2 the parsley leaves, lemon juice (1 tbs for 2 people / 2 tbs for 4 people), the Dijon mustard, honey and water (check ingredients list for amount). Add a drizzle of olive oil and the salt (for the dressing) and mix to combine. After the chicken has been cooking for 10 minutes, spoon 1/2 the sauce over the chicken and return the tray to the oven to cook for the remaining 10-12 minutes.

While the chicken finishes cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the shredded red cabbage and carrot to the pan and cook for 3-4 minutes, or until slightly softened. Add the balsamic vinegar and sugar and reduce the heat to low. Cook for a further 3-4 minutes, or until completely softened.

Heat the butter in a small microwave safe dish for 10 second bursts, or until melted. Top the potatoes with the butter and remaining parsley. Season to taste with a pinch of salt and pepper.