• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a lined baking tray.
• Drizzle with oil, season with salt, pepper and BBQ rub then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Cut the broccoli into florets (like small trees). Halve any large florets.
• Peel and grate the garlic (or use a garlic press).
• Zest the lemon, then cut into thick wedges.

• Heat a drizzle of oil in a large pan on medium-high heat.
• Once the oil is hot, lay the chicken thighs flat in the pan. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper and fry until browned on each side and cooked through, 15-18 mins. Turn every 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
• Remove the chicken from the pan.

• Return the (now empty) pan to a medium-high heat with a drizzle of oil.
• Once hot, add the broccoli and fry for 2-3 mins.
• Stir in half the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.
• Remove from heat, then add lemon zest and juice from lemon wedges to taste. Season to taste with salt and pepper.

• While the broccoli cooks, place a (separate) medium pan over medium-high heat.
• When hot, add 1 tbsp butter (double for 4p) and swirl to melt.
• Add remaining garlic and cook until fragrant, 30 secs.
• Add mustard, honey and soy sauce. Cook, stirring, until sauce slightly thickens, 1-2 mins.

TIP: To reduce the heat in this recipe you can use less mustard.

• Add the chicken to the pan with glaze, then turn to coat.
• Divide chicken, potato wedges and broccoli between plates.
• Drizzle any remaining glaze over the chicken.