Italian Chicken & Veggie Tray Bake

In a large baking dish lined with baking paper, place the capsicum, onion and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

While the chicken is baking, peel the potato and cut into 2cm chunks. Trim and halve the green beans.

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook until tender, 4-5 minutes. Season with salt and peppper.