Direction

1. Preheat the oven to 180°C. Slice the potatoes in half lengthways then cut each half into quarters. Put in a pan of cold water and set over a high heat. Bring to the boil then simmer gently for 12 minutes, or until soft when pierced with a knife. Drain roughly and allow to steam dry for 5 minutes.
2. Drizzle 3 tbsp olive oil on to a baking tray and put in the oven. Once add, carefully add the potatoes and turn with tongs to coat in the oil. Season and bake for 20 minutes or until golden all over.
3. Meanwhile, prepare the peppers. Slice into strips and arrange on a baking tray. Drizzle with oil, season then bake for 15 minutes, or until soft.
4. For the chicken, arrange the chicken pieces on a baking tray or large plate. Whisk together the Goody Sriracha, soy sauce, honey, English mustard, salt, garlic powder and olive oil until thick. Pour half over the chicken and rub all over to coat.
5. Heat a griddle pan to high. Once almost smoking, add the chicken skin-side down. Cook for 2-3 minutes until grill marks appear, turn and repeat. (Do this in batches if needed.) Transfer the chicken to the oven and cook for 25 minutes or until cooked through.
6. Remove from the oven and brush with the remaining spicy glaze. Serve with the wedges and peppers.