Lemon Roasted Chicken with Spinach Sweet Potato Fries

Ingredients

· McCain^® Harvest Splendor^® Sweet Potato Thin Fries 5/16″ XL
· Spring chicken – 1 nos   · Spinach – 150 g
· Lemon – 1 nos   · Yogurt – 1 cup
· Thyme – 2 tsp   · Paprika – 1 tsp
· Ginger – 10 g   · Mint – 1/4 cup
· Rosemary – 4 pieces   · Garlic – 3 cloves
· Olive oil – 1 cup   · Butter – 1/4 cup
· Scallions – 2 nos   · Salt and pepper

Preparation

· Season the chicken with salt, pepper, paprika, garlic, olive oil and rosemary. Set it aside for 2 hours.
· Place the chicken in a baking tray. Add the olive oil, sliced lemon, butter, thyme and rosemary.
· Roast for 20 minutes at 220˚C. Let it rest for 10 minutes before serve.
· Whisk the lemon juice into the yogurt.
· Chop the ginger and mint, add to the yogurt sauce and season with salt and pepper.
· Using a frying pan, add the olive oil, chopped garlic and cook for 1 minute.
· Add the spinach and cook for another minute in medium heat. Reserve.
· Fry McCain^® Harvest Splendor^® Sweet Potato Thin Fries 5/16″ XL at 177˚C for 2 minutes 45 seconds.
· Load the fries with the spinach and drizzle the yogurt sauce on top.