Hunter's chicken

• 1kgPotatoes
• 2 tbspOlive oil
• 1 tspSmoked paprika
• 600gChicken breast fillets
• 8 rashersSmoked back bacon
• 100gMature cheddar, grated
• 150gBarbecue sauce
• 200gFine green beans

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chunky wedges, leaving the skins on, and toss on your largest roasting tray with 1 tbsp of the oil, the paprika and a good pinch of salt.

2. 2

   Roast for 40 to 45 minutes, turning halfway, until golden and crisp outside and fluffy inside.

   45 min, mostly hands-off

3. 3

   Meanwhile, season the chicken breasts with pepper and wrap each one in 2 rashers of bacon, tucking the ends underneath. Lay them in a baking dish, drizzle with the rest of the oil and grate the cheese.

4. 4

   Roast the chicken on the shelf above the wedges for 20 minutes.

   20 min, mostly hands-off

5. 5

   Spoon the barbecue sauce over the chicken and scatter with the cheese. Return to the oven for 10 minutes, until the cheese is melted and bubbling and the chicken is cooked through with no pink in the middle.

   12 min, mostly hands-off

6. 6

   Meanwhile, cook the green beans in boiling salted water for 4 minutes and drain.

7. 7

   Serve the chicken with the wedges and beans, spooning over any sauce from the dish.