A restaurant owner, TV chef and mother, Karen is a busy woman. So, when she needs to cook something quickly, she cooks a one-tray or one-pot dinner. Tonight, she shows you how to cook an all-in-one-tray roast that’s fuss-free and a certain path to deliciousness. Chicken and potatoes roasted with plenty of herbs, garlic and olive oil make for an incredibly flavourful midweek meal. And adding the thick sliced haloumi, a drizzle of honey and vinegar elevates the dish to something special.

4 large Desiree potatoes, each cut into dice of 8

8 bone-in chicken thigh cutlets, skin on

1 brown onion, skin on, quartered

1 bulb garlic, skin on, cloves separated and bruised

120ml extra virgin olive oil

½ lemon, skin on, finely sliced into rounds

4 sprigs rosemary, leaves pulled and roughly chopped

100ml chicken stock or water

50ml white or red wine vinegar

Steamed green beans, to serve

Preheat oven to 190 ° C fan-forced (210 ° C conventional).

Put potato, chicken, onion, garlic, oil, lemon, herbs,  salt  and pepper in a large bowl and toss through, massaging everything  a little. Arrange potato and chicken mixture in a large roasting pan, ensuring the chicken is  skin-side  up. Pour over stock or water and roast, uncovered, for 45 minutes, then remove from oven.

Increase oven to 220 ° C fan-forced (240 ° C conventional). Arrange haloumi on top of potato and chicken mixture, drizzle over honey and vinegar, and roast for 25 minutes, until golden and haloumi is quite  soft. If chicken and haloumi need more colour, flash under a hot grill  for a few minutes. Serve roast with steamed green beans.

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