Preheat oven to 180 C.
Cover the potatoes in a little oil and sprinkle over a pinch of dried oregano, basil and parsley. Bake in the oven for 35-40 minutes until golden and soft.
Meanwhile in a large pan saute the onion and garlic in a little oil, once soft add the chicken and saute until cooked. Add the tomato puree and basil and stir through.
Add the chopped tomatoes, carrots and stock and simmer with a lid on until the carrots are soft.
Steam your child’s favorite vegetable as a side accompaniment and then serve.