Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Meanwhile, lay the chicken thighs onto a baking tray, drizzle with oil and season with salt and pepper. Roast them on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when it is no longer pink in the middle.

Meanwhile, grate the cheese. Roughly chop the parsley (stalks and all). Quarter the baby plum tomatoes and pop them into a medium bowl. Add the red wine vinegar, olive oil (see ingredients for amount) and half the parsley. Season with salt and pepper and mix together. Set aside.

Once the chicken is cooked, remove it from the oven. Use 2 forks to gently pull the chicken apart in the tray. Once you have pulled apart all the chicken, add the BBQ sauce and mix well to coat all of the chicken in the sauce. Season to taste with salt and pepper.

Once the wedges are ready, remove from your oven and change to grill setting (on high heat). Spoon the chicken mix on top of the wedges. Sprinkle on the Cheddar and pop under your grill until the cheese is melted and bubbly, 4-5 mins. Get ready to serve.

Divide the cheesy chicken wedges between plates and top with the tomato salsa. Sprinkle with the remaining parsley.