• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Cut corn cob in half. • Place carrot, corn and sweet potato chunks on a lined oven tray. Sprinkle over garlic and herb seasoning, drizzle with olive oil, season with a pinch of salt and toss to coat. Bake, until tender, 20-25 minutes. • Transfer corn to serving plates and spread with butter (optional). Set sweet potato and carrot aside to cool slightly. Little cooks: Help with sprinkling over the seasoning!

• While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over a 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, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• 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.

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