• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into bite-sized chunks. • Cut brown onion (see ingredients) into thick wedges. • Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 10 minutes.

TIP: Divide between two trays with your tray is getting crowded! 

• Remove tray with veggies from oven. Move sweet potato to one side of the tray, then add chicken thigh to the other side. • Sprinkle chicken with Nan's seasoning and drizzle with olive oil, turning to coat. • Roast until sweet potato is caramelised and chicken is browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.
TIP: Use two oven trays if necessary.

• To the roasted veggie tray add baby spinach leaves and a drizzle of vinegar. Toss to combine. Season to taste.

• Divide roasted veggies between plates. • Top with Nan's chicken and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!