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

Lay the chicken onto a baking tray, drizzle with oil and season with the Central American style spice mix, salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).  

Halve the tomatoes and add to the dressing. Season with salt and pepper and set aside for now. 

Heat a large frying pan on medium heat (no oil).

Add the hot sauce, honey and butter (see pantry for amount) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the chicken is cooked, remove from the oven and add to the pan of hot honey sauce. Turn to coat the chicken.

When everything's ready, add the baby leaves to the bowl of tomatoes and toss together. 

Share the chicken breasts between your plates, spooning over the hot honey sauce (reheat first if needed).

Serve the wedges, salad and a dollop of the mayo (see pantry for amount) alongside.