• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, thinly slice cucumber.

• In a large bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add chicken thigh and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, add baby spinach leaves in a large bowl, along with cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.

• Slice Caribbean chicken. • Divide roasted veggies and cucumber salad between plates. Top with chicken, spooning over any resting juices. • Serve with mayonnaise. Enjoy!