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
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.