Before starting, preheat oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch pieces. Strip 1 tbsp (2 tbsp) thyme leaves from stems.Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Peel, then quarter onion. Separate petals. Peel, then segment clementine.Pat chicken dry with paper towels. Season with Zesty Garlic Blend, pepper and remaining thyme.

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted walnuts to a small bowl and set aside.

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Arrange onion petals around chicken. Drizzle 1 tsp (2 tsp) oil over onions. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

Meanwhile, add vinegar, blueberry jam and 2 tbsp (4 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Slice chicken. Add spring mix, potatoes and onion petals to the bowl with dressing. Toss to coat. Divide salad between plates. Top with chicken, clementines and walnuts.Crumble goat cheese over top.