Ingredients

• 1 tbsp olive oil
• 1 potato
• cut into wedges
• ½ tsp cayenne pepper
• ½ tsp chilli flakes
• 1 tbsp olive oil
• 1 chicken breast
• skin removed
• 1 tsp balsamic vinegar
• 1 tsp wholegrain mustard
• 1 tsp honey
• sprig fresh parsley
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the potato wedges
• heat the oil in an ovenproof frying pan
• add the potato wedges and sprinkle over the spices. Fry the wedges
• stirring frequently
• until lightly browned on all sides.
• Transfer to the oven and bake for 15 minutes
• or until golden-brown and tender.
• Meanwhile
• for the chicken
• heat the oil in another ovenproof frying pan and fry the chicken for 2-3 minutes on each side. Add the balsamic vinegar
• mustard and honey and stir to coat the chicken.
• Transfer to the oven and bake for 8-10 minutes
• or until the chicken is completely cooked through.
• To serve
• place the chicken onto a serving plate with the potato wedges and garnish with parsley.