All-American Honey Chicken & Roast Potatoes

While the potato is baking, roughly chop the tomato. Thinly slice the cucumber into rounds. Cut the chicken thighs in half. In a medium bowl, combine the All-American spice blend, the water, and a small drizzle of olive oil. Season with pepper. Add the chicken thigh and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 8-10 minutes. Remove from heat and add the honey, turning until the chicken is well coated, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside! TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

While the chicken is cooking, finely chop the chives. In a small bowl, combine the sour cream and chives. Season to taste.

In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season with a pinch of salt and pepper. Add the tomato, cucumber and mixed salad leaves to the bowl with the dressing and toss to coat.