Preheat Oven to 450 degrees

Place your chicken breasts on a plate or bowl, cover with oil and make sure they are well coated.

In a small bowl mix together all your dry spices, salt, black pepper, cayenne, paprika, dried parsley, onion powder and garlic powder.

Coat yout oiled chicken breasts with the dry spices and make sure they are thoroughly covered.

Place your chicken on a parchment lined baking sheet and bake in the oven for 18-35 minutes depending on size of your chicken breast. My chicken breasts were huge and required 30-35 minutes of baking to reach an internal temperature of 165 degrees.

Wash and chop your broccoli head into 4-6 pieces depending on how large it is.

Place in a pot of lightly salted boiling water and boil for 3 minutes until broccoli turns a bright green and begin to get tender.

Remove from the boiling water, and plunge into a cold bath or place in a sieve and run cold water over broccoli.

When broccoli is fully cooled, chop (including stems) into 1 cm sized pieces and place into a bowl.

Season broccoli with black pepper, more salt to taste, add lemon juice, honey, red pepper flakes, raisins and walnuts and toss.

Add crumbled feta and toss one final time tasting and adjusting seasoning if necessary.

Preheat oven to 450 degrees

While the oven is preheating, in a large pot add water and heat until it boils. Once it is boiling, add your baking soda, salt and potatoes, bring to boil, reduce to simmer afterwards and after about 10 minutes potatoes should have little resistance but will not be fully cooked.

Drain, remove potatoes from the water, place in a large bowl and let the water evaporate slightly.

Pour over olive oil and salt and black pepper to taste.

Place on a parchment lined baking sheet and bake for 20 minutes, flip and bake for an additional 30 minutes.

You want your potatoes to be brown and crispy on the outside!

I like leaving my potatoes simply seasoned with salt and pepper but of course, you can dress with herbs of your choice or perhaps crisped minced garlic.

Set aside and serve with your roast beef and gravy, yorkshire pudding and vegetables of your choice.