Panko-Crusted Chicken with Roasted Purple Potatoes and Honey Carrots

2 chicken breasts, butterflied or bashed flat

100g panko breadcrumbs

2 eggs, beaten

2 tbsp plain flour

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried mixed herbs

Salt and pepper

400g purple or black potatoes (or regular baby potatoes)

2 large carrots, halved lengthways

2 tbsp honey

1 tbsp olive oil

Chilli flakes for the carrots

Preheat oven to 200°C / 180°C fan. Halve the potatoes and toss with olive oil, salt and pepper on one side of a large baking tray. Roast for 15 minutes while you prepare the chicken.

Set up a breading station: flour in one bowl, beaten egg in another, and panko mixed with garlic powder, smoked paprika, herbs, salt and pepper in a third.

Coat each chicken breast in flour, then egg, then press firmly into the seasoned panko. Place on a lined baking tray.

Toss the carrots with honey, a little olive oil and chilli flakes. Add to the potato tray and return to the oven.

Put the breaded chicken in the oven. Cook everything for 20-25 minutes until the chicken is golden and cooked through and the potatoes and carrots are caramelised.

Slice through the chicken to check the centre is cooked. Serve with the potatoes and honey carrots.