Crispy Chicken & Roast Veg Caesar Salad With Feta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Pat your chicken thighs dry with kitchen paper and season them on both sides with half your dried sage and a generous pinch of salt, then add skin-side down and cook for 10 min or until the skins have browned and crisped

Meanwhile, top, tail, peel and chop your parsnip[s] in half lengthways, then into batons

Drain your beetroot in a colander over the sink, then chop it roughly

Line a baking tray (or two!) with baking paper

Add the chopped beetroot and parsnip batons to the lined baking tray[s] with a drizzle of vegetable oil and a generous pinch of salt

Once browned, transfer the crispy chicken thighs, skin side up, to the baking tray[s]

Put the tray[s] in the oven for 20-25 min or until the veg is roasted and tender and the chicken is cooked through (no pink meat!) – this is your crispy chicken & roast winter veg

Meanwhile, wash your lettuce, then pat dry with kitchen paper

Remove the outer leaves and shred the inner core

Peel and grate (don't chop!) your garlic

Crumble your feta

Add your mayo and grated garlic (not a fan of raw garlic? Go easy!) to a small bowl with the remaining dried sage

Add your white wine vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up – this is your Caesar dressing

Once everything in the oven is done, add the outer lettuce leaves and shredded inner core to a large bowl with the roast veg

Add the Caesar dressing and toss until evenly coated in dressing – this is your roast veg Caesar salad

Slice the crispy chicken