Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Cut the carrot, zucchini, sweet potato and potato into bite-sized chunks. Cut the red onion into thick wedges. Melt the butter in the microwave.

Divide the veggies between two lined oven trays. Add the melted butter, Aussie spice blend and a drizzle of olive oil, then season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and garlic. Dip the chicken tenderloins into the plain flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook the chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

Add the baby spinach leaves to the roasted veggie trays. Toss to combine and season.

Divide the crumbed garlic and herb chicken and the Aussie-spiced roast veggies between plates. Serve with the dill & parsley mayonnaise.