BBQ & Stout Glazed Chicken With Cheesy Bacon Loaded Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into wedges

Add the wedges to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 5 min

Meanwhile, peel and finely chop (or grate) your garlic

Combine your ground smoked paprika and dried oregano with the chopped garlic and a generous drizzle of vegetable oil, then give it a good mix up – this is your marinade

Add your chicken thighs to the marinade and mix until fully coated – this is your marinated chicken

Once the wedges have had an initial 5 min, remove the tray[s] from the oven and top with the marinated chicken

Return the tray[s] to the oven for 17-18 min or until the chicken is cooked through (no pink meat!) – this is your roasted chicken and wedges

While the chicken and wedges are cooking, combine half your white wine vinegar (you'll use the rest later!) with your mayo and a pinch of salt and pepper

Add your carrot & cabbage slaw mix and give everything a good mix up – this is your creamy slaw

Trim, then slice your spring onion[s]

Grate your cheddar cheese finely

Heat a pot over a medium-high heat with a little drizzle of vegetable oil and once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once crisp, transfer the bacon to a plate and reserve the pot

Return the reserved pot to a medium heat and add a knob of butter with your stout paste, BBQ sauce and remaining white wine vinegar

Cook for 30 secs or until thickened and set aside, off the heat for later – this is your BBQ & stout glaze

Once the chicken is cooked through, transfer the roasted chicken to a clean chopping board

Give the wedges a good mix up, then return the tray[s] to the oven for 4-5 min or until the wedges are crisp and golden

Meanwhile, shred apart the roasted chicken using two forks, season with a generous pinch of salt and pepper and mix it all together – this is your pulled chicken

Transfer the pulled chicken to the pot with the BBQ & stout glaze, add a pinch of salt and pepper and mix until fully coated

Once the wedges are golden, top with the grated cheese and crispy bacon and return to the oven for 1-2 min or until the cheese is melted

Add your sourdough pitta[s] to a toaster for 1-2 min or until warmed through

Return the pot to a low heat to gently reheat – this is your BBQ & stout glazed chicken