Saucy BBQ Free Range Chicken With Wedges And Corn

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 your sweetcorn cobette[s] to a piece of tin foil with a knob of butter and seal the foil tightly around them

Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil

Season with a pinch of salt and give everything a good mix up

Add the foil-wrapped cobette[s] to the tray[s]

Put the tray[s] in the oven for 20-25 min or until the wedges are crispy

Meanwhile, add your ground smoked paprika, ground cumin and a generous pinch of salt to a plate and mix to combine – this is your spice rub

Add your free range chicken breast portion[s] to the plate and turn them several times until evenly coated in the spices

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

Once hot, add the coated chicken and cook for 3 min on each side or until golden

Once golden, add your BBQ sauce and 50ml [75ml] [100ml] water to the pan

Mix it together and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your BBQ chicken

While the chicken is cooking, add your cider vinegar to a large bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper and stir it all together

Wash your salad, then pat it dry with kitchen paper and add it to the bowl, gently tossing with the dressing – this is your dressed salad