• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoons honey
• 1 tablespoon thyme, chopped
• 4 chicken breasts, skin on
• 1 large red onion, sliced into wedges
• 500g new potatoes, halved
• 1 red pepper, sliced into large pieces
• 2 cloves garlic, sliced
• 2 tablespoons olive oil
• 2 tablespoon thyme, chopped
• 300mls Kallo chicken stock
• 2 tablespoons balsamic vinegar
• 150g cherry tomatoes

1. Pre heat the oven to 200 Fan.
2. Mix the marinade ingredients in a bowl. Add the chicken breasts and mix well. Leave to marinate for 30 minutes.
3. Put the onion, potatoes, pepper, garlic and olive oil into a roasting tin. Sprinkle with thyme and season well. Roast in the oven for 25 minutes. Add the stock and place the chicken on top. Drizzle with vinegar and add the tomatoes. Roast for another 20-25 minutes until the vegetables and chicken are cooked through. Rest for 5 minutes.

As an alternative you can also opt for our very low-salt Kallo stock.