• Preheat oven to 240°C/220°C fan-forced.
• Place chopped potato on a lined oven tray. Drizzle with olive oil, season 
with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.  

• Meanwhile, cut tomato into wedges.
• Thinly slice radish.
• In a large bowl, combine Dijon mustard and the honey with a drizzle of 
olive oil and vinegar. Season to taste with salt and pepper and set aside. 

• When the potatoes haves 16 minutes remaining, place chicken thigh on 
a second lined oven tray, drizzle with olive oil and sprinkle over peri-peri 
seasoning. Turn chicken to coat.
• Bake until cooked through, 14-16 minutes.

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

• To the bowl with dressing, add tomato, radish and spinach & rocket mix. 
Toss to combine.
• Slice chicken, if preferred.
• Divide garden salad, golden potato and baked peri-peri chicken between 
bowls to serve. Enjoy!