Southern-Style Seared Chicken

While the potato is roasting, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Slice the chicken thighs in half crossways.

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. The chicken is cooked when it is no longer pink inside.

When the potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook until nearly tender, 4-5 minutes. Add the carrot and cook until tender, 3-4 minutes. Add a dash more water if needed. TIP: Adding water helps to steam the veggies and speeds up the cooking process.

Add the garlic to the veggies and cook until fragrant, 1 minute. Remove the pan with the vegetables from the heat and add the butter. Stir to combine. Season to taste with salt and pepper.