Do you want to take things up a notch? The answer is yes, and it involves butter
Once the chicken and potatoes are out of the oven you can drizzle them in a hot garlic butter. And of course, it’s delicious. It’s delicious without but if you’re really going for it and want to knock some guests socks off - add a little drizzle of garlic butter and prepare to swoon. For the garlic butter, simply melt 25g butter in a small saucepan, add 1 clove crushed garlic and bubble gently for a minute. Remove from the heat and stir in 1 tbsp chopped parsley.

Chicken
You can definitely use different types of chicken - I’ve made this with boneless chicken thighs too but you will need to adjust the cooking time of the chicken as without the bone the chicken cooks a lot quicker. So what you want to do is to get everything tossed in the marinade, and then get the potatoes on to cook, give them 25 minutes in the oven alone and then add the chicken and finish cooking for another 20 -25 minutes until cooked through.

Season your tomatoes!
I know I bang on about it but it’s so important to season as you go when you’re cooking. The LAST thing you ever want to do is get to the end of your dish and realise you haven’t seasoned it and then just bung in a whole load of salt. You want to season every stage, just a little at a time so it builds up in layers and that’s what will make your dish SING. So here it would be easy to just throw on the tomatoes at the end and hope for the best but you don’t want to do that. Give them a little love with some olive oil, salt and pepper and let them sit at room temperature and you will not believe the difference this makes to the tomatoes and also to the finished dish.

A shortcut
You don’t have to make your own pesto, you can use store bought if you like. Although I would always opt for the fresh stuff not the stuff that sits sadly on the shelf in jars. Even the nice stuff you can get - I always tend to tip it into a bowl, give it a stir and have a taste. Most often it will benefit from a drizzle of your good olive oil. Sometimes you might want to add a little garlic, or lemon and quite often a pinch of salt can improve things HUGELY. So that’s a little tip. But always taste first to see what you're dealing with and then adjust accordingly.

A note on garlic
I love garlic. I can’t apologise for that because I just do, I think it adds so much flavour and is one of my favourite ingredients. However, I recognise not everyone feels the same way so I have some options, reduce the amount in the recipe according to your own taste is the most obvious one. But my second suggestion with any recipe that has garlic in is to adjust the way the garlic is added. Did you know that garlic tastes different and has a different level of strength according to how it is prepared? The less you do to garlic, the more mellow the taste, and the more it’s cut the stronger the flavour. Sliced garlic is more mellow than finely minced garlic for example. So you can always adjust the recipe by slicing the garlic when it calls for it to be crushed, just a note of caution if you do that, keep an eye out for it burning as there’s a bigger surface area it can burn a little more easily. My final tip is to always make sure whoever you live with / sleep in a bed with has the same to eat as you and that way you’ll both smell as garlicky as each other and won’t notice.

Burrata aka something creamy
The burrata is our “something creamy”. Much like at a wedding that always requires something blue, I need something creamy to really complete my dishes. Here I’ve used burrata but you could also use a lemony yogurt (not lemon flavoured yogurt but plain thick yoghurt seasoned and with a squeeze of lemon juice), or labneh, or cheats burrata where you tear up mozzarella and cover in creme fraiche.