Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. 

While the wedges cook, pop the chicken in a large bowl along with the Caribbean style jerk and the olive oil for the marinade (see pantry for amount). 

Season with salt and pepper and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chicken has 5 mins remaining, drizzle over the mango chutney and return to the oven for the remaining cook time. 

Meanwhile, zest and cut the lime into wedges. 

In a small bowl, combine the lime zest, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

When the wedges have 5 mins remaining, spoon over the honey lime dressing and toss to combine. Return the wedges to the oven for the remaining cook time.

While everything cooks, in a medium bowl, combine the mayo, a squeeze of lime juice from a lime wedge and the sugar (see pantry for amount).

Add the coleslaw mix to the bowl of zesty mayo and stir to combine. Season with salt and pepper. Taste and add more salt, pepper and lime juice if needed.

Just before everything's ready, mix the rocket into the slaw.

Share the Caribbean style jerk chicken between your plates. Spoon over any remaining glaze from the tray.

Serve the honey lime wedges, tangy slaw and any remaining lime wedges alongside.

Enjoy!