Honey & Chipotle Chicken Breast With Sweet Potato Wedges & Lime Mayo

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

Chop your potato[es] (skins on) into wedges

Add the wedges to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for an initial 5-7 min

Tip: Cooking for 3 or more? Use 2 trays!

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

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your chipotle paste (can't handle the heat? Go easy!) and half your honey (you'll use the rest later!) with the juice of half your lime[s], the chopped garlic and ground smoked paprika

Add a drizzle of olive oil and a generous pinch of salt and pepper, then give everything a good mix up – this is your honey chipotle marinade

Add your chicken to the marinade and give it a good mix up until well coated – this is your marinated chicken

Once the wedges have had an initial 5-7 min, add the marinated chicken to the other side of the tray[s] with a drizzle of vegetable oil and a pinch of salt

Return the tray[s] to the oven for a further 25-30 min, or until the wedges are crispy and the chicken is cooked through (no pink meat!) and slightly charred – this is your honey chipotle chicken and sweet potato wedges

Meanwhile, combine your mayo and the juice of the remaining lime (not sure about citrus? Try using less!) with the remaining honey and a pinch of salt and pepper – this is your lime mayo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred