• Preheat oven to 220°C/200°C fan-forced. 
• Peel kūmara and cut into wedges. 
• Place kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. 
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help toss the kūmara on the tray.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.

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

• Meanwhile, add slaw mix and half the smokey aioli to a large bowl. Tear over parsley.
• Toss to coat and season to taste. 

Little cooks: Take the lead by combining the ingredients for the slaw!

• Slice chicken. 
• Slice lemon into wedges. 
• Divide herby American-style chicken, kūmara wedges and smokey slaw between plates. 
• Serve with lemon wedges and remaining smokey aioli. Enjoy!