Before you start. Preheat oven to 220°C (or 200°C fan bake).
Prep & cook mash. Prep potatoes and cauliflower and cook in a large pot of salted water, with the lid on, for about 25 minutes, until tender. Add peas and cook for 2 minutes, until bright green and tender. Drain, return to pot with butter and milk and mash, until smooth. Season to taste with salt and pepper.
Prep chicken. Prep courgette. Pat chicken dry and season with salt and pepper.
Start chicken. Heat oil in a large fry-pan on medium-high heat. Cook chicken, skin side down, for about 3 minutes, until skin is golden and crispy. Turn and cook for about 2 minutes, until browned.
Cook chicken. Transfer chicken to a lined oven tray. Add courgette to tray, drizzle with oil and season with salt and pepper. Roast for 12-14 minutes (depending on thickness), or until chicken is cooked through and courgettes are tender. Rest.
Serve. Mash and chicken topped with almonds and sundried tomato pesto.