Summer Roast Chicken

Check your peach is ripe before starting this recipe (see Kitchen hack). Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Thinly slice the cucumber. Cut the peach into 1cm-thick wedges. Crush or finely chop 2 garlic cloves.

Put the potato on the lined tray. Drizzle with 1 tbs olive oil, scatter over half the mint and garlic seasoning, season with salt and pepper and toss to coat. Roast for 15 mins.

Meanwhile, combine the garlic, remaining mint and garlic seasoning, 2 tsp olive oil and 1 tsp wholegrain mustard in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Add the chicken to the tray with the potato and roast for a further 12-15 mins until the chicken is cooked through and the potato is tender.

While the chicken and potato are roasting, combine 2 tsp olive oil, 2 tsp white wine vinegar and 1 tsp sugar in a large bowl. Add the cucumber, spinach and peach, season with salt and pepper and gently toss to combine.

Divide the roast chicken, potato wedges and salad among plates and enjoy!

To help speed up the ripening process, put the peach in a paper bag and loosely close, then leave on the bench for a day or two. Add a banana to the bag to make the peach ripen faster.