Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, and season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, season the chicken with a pinch of salt and pepper. iIMPORTANT:Remember to wash your hands and equipment after handling raw meat. Once, hot, lay in the chicken and cook until browned, 4-5 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 on another baking tray and roast on the shelf below the wedges until cooked through, 15-20 mins - don't wash your pan, you still need it! IMPORTANT: The chicken is cooked when it is no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Meanwhile, pop the BBQ sauce, honey and 1 tbsp of water per person into a small bowl and stir together.

Pop the now empty frying pan back on medium-high heat (no need to wash it). Add a drizzle of oil, the green beans and a pinch of salt and pepper. Stir-fry until tender and slightly charred, 3-4 mins. Add the shallot and stir-fry with the beans until the shallot is soft and golden, 2-3 mins, then add the garlic and stir-fry for 1 minute more. Pop on your plates or a serving dish and cover with foil to keep warm.

Remove the pan from the heat, pour in the sauce and stir well. Bring to a bubble and allow the sauce to reduce slightly. Once the chicken is cooked, add it to the pan and roll it in the sauce. Place it on your plates with the beans. Serve the wedges alongside and spoon any remaining sauce in the pan onto the chicken. Enjoy!