• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut corn cob in half. • Spread sweet potato chunks and carrot over a large microwave-safe plate. Cover with a damp paper towel. • Microwave veggies on high, 2 minutes. Drain any excess liquid. • Place sweet potato, carrot and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast until golden and tender, 10-15 minutes. Little cooks: Help with sprinkling over the seasoning!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Add chicken thigh and a pinch of salt and cook until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Pour over mild chipotle sauce, turning to coat. Bake until cooked through (when no longer pink inside), 8-12 minutes.

• When roast sweet potato and carrot have cooled slightly, add mixed salad leaves and garlic aioli to the oven tray. • Gently toss to combine. Season to taste.

• Spread butter over corn. • Slice chicken. Divide roast sweet potato salad, chipotle chicken and corn between plates. • Drizzle chicken with ranch dressing to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by drizzling over the dressing