Chicken, Lime and Baby Spinach Salad with Sweet Potato Wedges and Ranch Dressing

Ingredients

• Zest and juice of four limes
• 1 tbsp sea salt
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp olive oil
• 1 x chicken, jointed (ask your butcher to do this)
• 2 large sweet potatoes, peeled and cut into wedges
• 3 cups baby spinach
• 1 x bottle Beerenberg Ranch Dressing

Method:

Rub the chicken with lime juice, zest, salt, garlic and olive oil - set aside to marinate for 1 hour (in the fridge). Preheat the oven to 200C. Place the chicken in a large roasting tray and the sweet potatoes in another, drizzling the latter with a little extra olive oil and seasoning to taste. Cook both trays for about 20 minutes or until golden and cooked through.

Serve the chicken pieces on a big platter with the baby spinach, sweet potato and Beerenberg Ranch Dressing to taste.