• Preheat oven to 240°C/220°C fan-forced.
• Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes.
• Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until golden and tender, 10-15 minutes. 

TIP: If your tray is getting crowded, divide the potato fries between two trays! 

• Meanwhile, in large bowl, combine garlic & herb seasoning, a drizzle of olive oiland a pinch of pepper. Add chicken thigh, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• In the last minute of cook time, add the honey to pan, turning chicken to coat. 

TIP: The chicken is cooked through when it’s no longer pink inside.

• While chicken is cooking, thinly slice pear.
• Halve snacking tomatoes.
• In a medium bowl, combine a drizzle of vinegar and olive oil.
• Just before serving, add spinach & rocket mix, pear and tomatoes and toss to combine. Season to taste with salt and pepper.

• Divide herbed chicken, fries and pear salad between plates.
• Serve with garlic sauce. Enjoy!