Butterflied Chicken With Zingy Salsa Wedges And Smashed Avocado

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

Chop your potatoes (skins on) into thin wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 15 min

While the wedges are in the oven, add the chicken to a chopping board

Slice through the thickest part of the chicken being careful not to cut all the way through to the other side, then open them out like a book

Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

Season the butterflied chicken with a generous pinch of salt and pepper and coat in your ground coriander

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the seasoned butterflied chicken and cook for 4 min on each side until golden, then turn the heat down to medium and cook for a further 3-4 min or until cooked through (no pink meat!)

While the chicken is cooking, peel and cut your red onion[s] in half

Chop half the red onion[s] into wedges

Dice the remaining red onion finely

Once the wedges have had 15 min, add the red onion wedges to the tray and return to the oven for 10-15 min or until the potatoes are golden and crispy

Meanwhile, roughly chop your cherry tomatoes

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Add the chopped cherry tomatoes, diced red onion, chopped chilli (can't handle the heat? Go easy!), the chopped coriander and the juice from half your lime[s] to a bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, season with a generous pinch of salt and give everything a good mix up – this is your zingy salsa