• Preheat oven to 240°C/220°C fan-forced. Pick rosemary.
• Place roast veggie mix on a lined oven tray. Drizzle with olive oil, season 
with salt and pepper and sprinkle over rosemary.
• Toss to coat, then roast until tender, 20-25 minutes. 

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

• Meanwhile, in a medium bowl, combine Aussie spice blend and a drizzle of 
olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked 
through (when no longer pink inside), 10-14 minutes. Transfer to a plate and 
cover to keep warm.

• Finely chop garlic. 
• Roughly chop kale, discarding any larger pieces of stalk.
• Wipe out frying pan and return to medium-high heat with a drizzle of 
olive oil. Cook kale until softened, 2 minutes (cook in batches if your pan is 
getting crowded). 
• Add garlic and cook until fragrant, 1 minute. Season to taste. 

• In a small microwave-safe bowl, microwave the butter, red wine jus and 
any chicken resting juices until melted and warmed through, 30 seconds.
• Slice chicken.
• Divide Aussie chicken, veggie traybake and garlicky kale between plates. 
• Spoon over red wine jus to serve. Enjoy!