Neven Maguire's Garlic & Herb Chicken with Warm Antipasti Potato Salad

INGREDIENTS

• 1 Jar Simply Better Italian Mixed Antipasti
• Fresh Flat-Leaf Parsley
• 2 Tsp Simply Better Organic Apple Cider Vinegar
• 2 Packs Simply Better Irish Corn Fed Chicken Supremes
• 1 Pack Simply Better Charlotte Baby Potatoes
• 1 Tbsp Simply Better Expertly Blended Garlic & Herb Seasoning
• 1 Carton Simply Better Handmade Roasted Garlic Aioli
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Drain the oil from the antipasti and reserve, then roughly chop the sun-dried tomatoes and artichokes and put in a large bowl. Stir back in the olives and pick off the parsley leaves to add with the vinegar. Set aside until later.
2. Put the chicken Supremes in a large baking tin with the potatoes, halving or quartering any that are too big. Toss everything in the reserved antipasti oil and then sprinkle over the garlic & herb seasoning. Bake for 35–40 minutes until the chicken is golden brown and cooked through and the potatoes are nice & crispy.
3. Arrange the chicken Supremes on plates. Fold the crispy potatoes into the antipasti mixture and add to the plates with a dollop of the roasted garlic aioli to serve.