Preheat oven to 180°C, 400°F, Gas Mark 6
Add water to a pan and put it on to boil.
Peel and chop the vegetables into bite sized pieces.
Add the carrots and potatoes into the boiling water and cook until they are half cooked.
Dice the chicken into bite sized pieces.
Drain the carrots and potatoes and add to a large roasting tin, along with the other vegetables and chicken.
Spray all the vegetables and chicken with some frylight and put into the oven for 25 minutes.
After 25 minutes, add the passata and spices and mix everything together.
Cook for another 25 - 35 minutes, or until the vegetables and chicken are all cooked through.
Serve and enjoy.