Foryoueats: Crispy Chicken and Roast Vegetable Salad | Marion's Kitchen

Ingredients

• 400g(14 oz)babycarrots, halved lengthways
• ½ fennel bulb, cut into wedges
• 6 garlic cloves
• 1 long redchilli, thinly sliced
• 2 tbsp sesame oil
• 3 tbsp honey
• 2 tsp sweet paprika
• ¼ cupMarion’s Kitchen Miso Sesame Vinaigrette
• 2 tsp vegetable oil
• 4 skin-on chicken thigh fillets
• ½ tsp ground turmeric
• ¼ tsp ground black pepper
• 2 handfuls of salad leaves to serve
• 2 handfuls of baby spinach to serve
• sea salt