• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes. 

Little cooks: Kids can help toss the fries!

• Meanwhile, thinly slice cucumber into rounds.
• Cut tomato into bite-sized chunks.

• 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. Transfer to a plate.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook bacon breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, tomato, grated Parmesan cheese, and a drizzle of white wine vinegar and olive oil. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside.
Little cooks: Take the lead and help toss the salad!

• Divide spiced chicken, oven-baked fries and Parmesan salad between plates.
• Sprinkle bacon over the salad. Enjoy!

ELEVATE ME: If you added extra ingredients to this recipe, roughly chop almonds. Drizzle creamy maple dressing over salad and add almonds. Serve fries with garlic aioli.