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

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper and sprinkle over the Central American style spice mix, rub in to coat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, 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, 10-12 mins.

Wipe out your pan and put 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 and water for the sauce (see pantry for amount) into a small bowl and stir together.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the shallot and stir-fry until softened, 2-3 mins.

Stir in the garlic and peas, then turn the heat down to medium and stir-fry until piping hot, 1-2 mins.

Transfer to your plates. 

Pour the BBQ sauce into the (now empty) pan, stir well, then bring back to a bubble and allow to reduce slightly.

Once thickened, add the cooked chicken to the pan and spoon the sauce all over to coat it, then transfer to your plates.

Serve the BBQ glazed chicken with the peas and wedges alongside, spooning any remaining sauce from the pan.

Enjoy!