Directions

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6). Scrub the sweet potatoes under cold running water to remove any dirt. Cut each potato lengthwise into 6 even wedges. Arrange the wedges on a large baking sheet, drizzle with the olive oil, and season generously with salt and pepper. Spread them in a single layer and place in the preheated oven for 20 minutes.

2. 2

   While the potatoes are roasting, prepare the chicken. Place each breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it is flattened to approximately 1cm thickness.

3. 3

   Transfer the flattened chicken breasts to a bowl and pour the barbecue sauce over them. Toss gently to coat all sides evenly with the sauce.

4. 4

   After the sweet potatoes have roasted for 20 minutes, carefully remove the baking sheet from the oven. Arrange the sauced chicken breasts on the sheet alongside the wedges, leaving space between them. Return to the oven and bake for 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

5. 5

   Remove the baking sheet from the oven. Crumble the blue cheese evenly over the hot sweet potato wedges, dividing the cheese among them. Return the sheet to the oven and bake for a final 5 minutes, until the cheese is melted and bubbling.

6. 6

   Divide the chicken and wedges among serving plates and serve immediately while still warm.