Herb Roasted Chicken Thighs with Sweet Potato & Spinach Salad

Preheat the oven to 180C.

Peel and chop the sweet potato and red onion.

Place the sweet potato on a baking tray, drizzle with olive oil and season well with salt and pepper.

Roast the sweet potato until easily pierced with a fork. (15mins)

Mix together in a bowl, the balsamic vinegar, wholegrain mustard and honey.

Rub the basil, thyme and paprika over the chicken thighs. Season with salt and pepper.

Heat the olive oil in a pan over high heat. Add the chicken, skin side down, to the frying pan and 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 and place in the oven to roast along with the red onion until cooked through. (7-10mins)

Remove the chicken, sweet potato and onion from the oven, when the chicken is cooked through.

Distribute the chicken among the serving plates.

Place the roasted sweet potato and red onion into a bowl and toss. Add the baby spinach and drizzle with the balsamic mixture.

Distribute the warm squash and spinach salad among plates and serve.