Preheat your oven to 200°C. 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. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. While the chicken cooks, trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Once browned, pop the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 15-20 mins - set your pan aside for later. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the BBQ sauce, honey and 1 tbsp of water per person into a bowl and stir together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and shallot. Stir-fry until the beans start to char and the shallot has softened, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Transfer to your plates and drain any excess water.

Pour the sauce into the pan, stir well, then bring back to a bubble and allow to reduce slightly. Add the rested chicken to the pan and spoon the sauce all over. Serve the BBQ chicken on your plates with the beans and wedges alongside. Spoon any remaining sauce from the pan over the chicken. Enjoy!