• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Cut carrot into thick rounds. • Divide prepped veggies between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. • Season, then add chicken thigh, turning to coat. Little cooks: Help combine the ingredients for the marinade, and turn the chicken in it to coat. Make sure to wash your hands well afterwards!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. • Transfer browned chicken to a lined oven tray. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Combine roasted veggies on one of the oven trays. • Top with bacon and baby spinach leaves, gently toss to combine. Season to taste.

• Slice Aussie chicken. • Divide bacon roast veggies between plates. Top with chicken. • Serve with a dollop of mustard mayo. Enjoy! Little cooks: Add the finishing touch by dolloping the mayo on top!