American Chicken & Veggie Tray Bake

While the potatoes are baking, finely chop the garlic (or use a garlic press). Chop the carrot (unpeeled) into thin rounds. Chop the red capsicum into 2cm chunks. Slice the kernels from the corn cob. To a large bowl, add the garlic, chicken thigh, All-American spice blend and a good drizzle of olive oil. Season with the salt and pepper and toss to coat.

Place the carrot, red capsicum and corn on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly across the tray and nestle in the chicken thigh. Bake until the veggies are tender and the chicken is cooked through, 20-25 minutes.

While the chicken is baking, thinly slice the tomato and cucumber into half-moons. In a large bowl, mix together the balsamic vinegar, honey and a good drizzle of olive oil.

Just before serving, add the mixed salad leaves, tomato and cucumber to the bowl with the dressing and toss to coat. Season to taste with salt and pepper.