Roasting the chicken: As mentioned, the garlic butter chicken can burn in the oven so you need to make sure you check it at 30 minutes. If it looks golden enough already, I tend to just cover with foil and place back in the oven for 15-20 minutes. I don’t baste it as I want the skin to stay lovely and crispy. Also very good if you grate a whole lot of parmesan over the top of the chicken as soon as it comes out of the oven so it melts in the heat of the chicken.

To serve: I like this with the tomato sauce as it makes a nice light supper but you could also serve with a hunk of bread alongside to mop up all the garlic butter and chicken juices with the jammy tomatoes and shallots. Yum. I would even go as far to dunk the bread in the garlic butter chicken juices and then toast it off in a pan so it goes all golden and crispy. This is very extra but wow would that be good. Otherwise, serve this with rice, buttery new potatoes, even mashed potatoes. All would be delicious. You also don’t have to serve it with the tomato sauce, the chicken roasted with the tomatoes and shallots is very good on its own served with potatoes or rice. Do I really need to use anchovies? I know opening a tin of anchovies for only two can be annoying, so I would firstly recommend buying a jar of them as then it’s easy to reseal and pop back into the fridge. They last a few weeks. Secondly, of course, you don’t have to use the anchovies, but I really think they add such delicious flavour and would highly recommend you try. Even if you think you don’t like them, they add such savouriness, and it doesn’t taste fishy at all. You can now also find anchovy paste in tubes (like garlic paste), and that might be a handy alternative for you if you want to use anchovies but hate the open jar in the fridge and never have another recipe to use it for. If you’ve opened a jar and want another recipe to use them in, this one is perfect this time of year: Panko and Sesame Crusted Cod with Tonnato Sauce & Green Beans. Or whizz them up into a cheat’s Caesar dressing with mayo and lots of parmesan, or mash them into butter, roll in parchment paper and pop into the freezer for another time.

Make this recipe even easier: Like I say, you could skip the tomato sauce and serve with rice, a packet of the microwave brown rice would be delicious here and that skips a step. You can also use olive oil in place of the butter and then there’s no mashing or massaging required, just a little drizzle. Replace the butter with about 3 tbsp olive oil and just whisk together in a bowl, or blend it in a blender to get it really emulsified. All delicious!

How to get your children to eat it too: I skip the chilli in the tomato sauce but the rest they love.

If you want to double the recipe: double everything but don’t add more stock (if using), and you could also get away with making the same batch of sauce as written above, even if making for four. I would make more sauce, as I am a sauce person, as you know, but if you aren’t, then it will be fine as above.

What to do with leftovers: any leftover tomato sauce freezes beautifully or keeps in the fridge for 5 days no problem, and is delicious tossed through pasta. Leftover chicken and veggies reheats well, I just use the microwave to be honest and make sure it’s piping hot all the way through. It would be delicious in a sandwich, too. Shred up the chicken and mix with some of the warmed garlic butter, jammy tomatoes and shallots. Toast a baguette and then add the mixed filling and rocket. So good.