METHODPreheat your oven to 200C.
Chop your potatoes into wedges then pop them onto a baking tray lined with baking paper.
Pat dry with some kitchen paper then drizzle with oil, salt & garlic powder.
Get your hands in to mix it up & coat the wedges .
Pop the potatoes into the oven for 40 mins turning half way.
Place 2 skinless chicken breasts into a saucepan, season then cover with water, bring to the boil then simmer for around 15-20mins until cooked through. Remove, allow to cool slightly, then shred with a fork. Alternatively if you are usuing cooked chicken, simply shred.
If you're making the BBQ sauce add the ketchup, crushed garlic, honey, soy sauce, brown sauce, sriracha, smoked paprika, tomato purée and muscovado sugar to a pan & simmer for 10 mins or so to thicken slightly.
Once the wedges are done, remove from the oven & combine the chicken with the BBQ sauce and spoon on top the wedges.
Add your sweetcorn & cheese & pop under the grill to melt then simply garnish with your extras!
Serves: 4
Preparation: 20-30 mins
Cooking: 45 mins
1 kg Albert Bartlett Original Rooster Potatoes
Packet of cooked chicken or x2 chicken breasts
1 tbsp oil
½ tsp garlic powder
Salt
¼ cup sweetcorn
Handful of grated cheese
FOR THE SAUCE:
1 cup of your favourite BBQ sauce
MAKE YOUR OWN SAUCE:
1/2 cup Ketchup
2 crushed garlic cloves
1 tbsp honey
1 tbsp soy sauce
2 tbsp brown sauce
1 tsp sriracha
1 tsp smoked paprika
1 tbsp tomato purée
2 tbsp muscovado sugar