Slice the potatoes: Peel off the skin, cut the potato crosswise into 1-inch slices, then cut the slices into large cubes.

Mince the garlic: Separate the cloves then thinly slice them. Rock the knife over the sliced pieces a few times until they are finely minced.

Chop the parsley: Remove the stems then gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.

Make the balsamic mixture: In a small bowl, mix 1/4 tsp salt, 1/2 tsp ground black pepper, 4 tbsp balsamic vinegar, 2 tbsp honey, 3 tbsp Heinz ketchup, 2 fl oz water, and 1/2 tsp dried oregano.

Microwave the green beans: In a microwave-safe bowl, add 8 oz green bean, and cover it with cling wrap. Microwave for 4 minutes then run them through cold or lukewarm water to keep them crisp and green.

Microwave the potatoes: In a microwave-safe bowl, add 26 oz potato and cover it with cling wrap. Microwave for 10 minutes.

Season the chicken: Shallowly slice into 20 oz skinless chicken thighs to make small slits so the flesh can absorb the spice better. Dry rub 1 tsp paprika all over the chicken.

Pan-sear the chicken: In a pan over medium heat, pan-sear the seasoned chicken with 2 1/2 tbsp olive oil for 10 minutes until the outside is slightly charred.

Make the glaze: Add 1 tbsp minced garlic to the pan and sauté for 30 seconds. Add the balsamic mixture then cook for another 3 minutes until it starts to thicken.

Mash the potatoes: Once the potatoes are done microwaving, mash them with 1 tbsp unsalted butter, 1/4 tsp salt, and 1/2 tbsp olive oil until creamy.

Garnish and serve: Transfer the chicken onto serving plates alongside the mashed potatoes, cooked green beans, and 8 oz cherry tomato. Garnish with 2 tbsp parsley and serve hot.