• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut red onion and tomato into thin wedges.

• Place 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 the veggies between two trays.

• While the veggies are roasting, in a shallow bowl, combine the plain flour, Aussie spice blend and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken thigh into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden, 2-3 minutes each side. • Transfer to a second lined oven tray. Cook until chicken is cooked through (when no longer pink inside), 12-14 minutes. TIP: Add extra oil between batches if necessary.

• When the veggies are done, add baby spinach leaves to oven tray and drizzle with olive oil and vinegar. Toss to combine.

• Slice the chicken. • Divide crumbed chicken and roast veggie toss between plates. • Crumble over fetta cubes. Serve with garlic aioli. Enjoy!