• Preheat oven to 220°C/200°C fan-forced.
• Cut zucchini and beetroot into 1cm chunks.
• Divide peeled & chopped pumpkin and prepped veggies on a lined oven 
tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide between two oven trays.

• Meanwhile, in a large bowl, combine savoury seasoning and a drizzle of olive oil. Season with salt and pepper, then add chicken thigh, turning to coat. 

Little cooks: Help toss the chicken in the spice blend! 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and bake until cooked through, 6-10 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.

• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. Season to taste.
• Slice chicken.
• Divide veggie medley between plates. Top with spiced chicken. 
• Serve with a dollop of mustard mayo. Enjoy! 

Little cooks: Take the lead by tossing the spinach with the veggies. Be careful the tray is hot!