Tarragon Chimichurri Chicken Breast Baguette With 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 half your red wine vinegar (you'll use the rest later!) and your parsley & tarragon pesto in a large bowl with your chilli flakes (can't handle the heat? Go easy!) and the chopped garlic

Add a pinch of salt and pepper – this is your tarragon chimichurri

Once the wedges have had an initial 5 min, remove the tray[s] from the oven and top with your chicken breast portion[s], a drizzle of vegetable oil and a pinch of salt and pepper

Return the tray[s] to the oven for 18-20 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, wash then remove leaves (2 per person!) from your lettuce and set aside, shred the inner core

Slice your tomato[es] into rounds, then into half moons

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 chicken using two forks and mix it all together – this is your pulled chicken

Add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty

Transfer the pulled chicken to the bowl with the tarragon chimichurri with a pinch of salt and pepper and mix until fully coated – this is your tarragon chimichurri chicken