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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins.

Meanwhile, in a medium bowl, add the chicken thighs, Central American style spice mix and a drizzle of oil. Season with salt and pepper. Mix to coat the chicken in the spices. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

While the chicken fries, in a small bowl, mix together the honey and hot sauce. This is your hot honey sauce- set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the chicken is browned, pop it onto a baking tray lined with foil.

Remove the chips from the oven, turn them, then pop onto the middle shelf. 

Bake the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.

In a medium bowl, combine the red wine vinegar, a drizzle of oil, a pinch of sugar (if you have any) and season with salt and pepper. Stir the tomato chunks into the dressing.

Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the spiced chicken thighs between your plates.

Serve the rosemary chips and salad alongside.

Drizzle the hot honey sauce over the chicken thighs to finish.

Enjoy!