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 and season with salt and pepper. Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the potato tray until soft, 10-12 mins.

While everything cooks, pop the chicken thighs into a large bowl along with the Central American style spice mix and a drizzle of oil. 

Season with salt and pepper and mix well. 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. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the lemon.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a large bowl, add the garlic, some lemon juice and the mayonnaise. Season with salt and pepper. Stir well to combine. 

Add the baby gem and coleslaw mix to the bowl and toss to coat in the garlic lemon mayo. Set aside.

When the chips have a few mins left, sprinkle over the grated Italian style cheese and return to the oven until melted, 2-3 mins.

Once the chicken is cooked, remove the pan from the heat. Drizzle over the BBQ sauce and toss to coat evenly in the sauce.

Divide the BBQ chicken between your plates.

Serve with the cheesy chips and the roasted garlic and lemon slaw on the side.

Enjoy!