Herb Roasted Chicken Thighs with Sweet Potato & Spinach Salad

Preheat the oven to 180°C (350°F). Peel and chop the sweet potato and red onion. Place the sweet potato on a baking tray, drizzle with olive oil, and season with salt and pepper.

Roast the sweet potato in the oven for 15 minutes, or until easily pierced with a fork. Meanwhile, mix together the balsamic vinegar, wholegrain mustard, and honey in a bowl.

Rub the basil, thyme, and paprika over the chicken thighs and season with salt and pepper. Heat olive oil in a pan over high heat, then add the chicken, skin-side down. Cook until the skin is crisp and golden.

Turn the chicken and cook until the underside is cooked and golden. Transfer the chicken to the baking tray with the sweet potatoes, and add the chopped red onion. Roast for an additional 7-10 minutes, or until the chicken is cooked through.

Remove the chicken, sweet potatoes, and onions from the oven. Distribute the chicken among the serving plates.

In a large bowl, toss the roasted sweet potatoes and red onions with the baby spinach. Drizzle with the balsamic mixture to create a warm salad.

Distribute the warm sweet potato and spinach salad among the plates alongside the chicken thighs.

Serve the Roasted Chicken Thighs with Warm Sweet Potato and Spinach Salad and enjoy this flavorful, nutritious meal.