Cheesy Peri Peri BBQ Chicken Breast W. Garlic Wedges & Peri Peri Mayo

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 tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 20-25 min or until golden and crisp

Add your chicken to a baking tray (use tin foil to avoid mess!) with a pinch of salt and pepper and a little drizzle of olive oil

Put the tray in the oven for an initial 18-20 min or until cooked through (no pink meat!)

While everything is cooking, add your BBQ sauce and most of your peri peri spice mix (can't handle the heat? Go easy!) to a bowl with a small splash of cold water

Give everything a good mix up – this is your peri peri BBQ sauce

Grate your cheddar cheese

Peel and finely chop (or grate) your garlic

Add your mayo and remaining peri peri spice mix (not a fan of spice? Just add a little!) to a small bowl with a small splash of cold water and mix to combine – this is your peri peri mayo

Once the chicken has had an initial 18-20 min, remove the tray from the oven

Spread the peri peri BBQ sauce over the chicken and top with the grated cheese

Return the tray to the oven for a further 3-4 min or until the cheese has melted – this is your cheesy peri peri BBQ chicken

Once your potatoes are golden and crisp, remove the tray[s] from the oven add a knob of butter and the chopped garlic to the tray[s]

Give everything a good mix up and return the tray[s] to the oven for a further 2-3 min or until the butter has melted – these are your garlic wedges

Meanwhile, wash your salad, then pat dry with kitchen paper

Chop your cherry tomatoes in half