• Preheat oven to 220°C/200°C fan-forced. 
• Halve Brussels sprouts. 
• Cut carrot into thick rounds. 
• Divide peeled & chopped pumpkin and 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. 

• Meanwhile, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season, then add chicken thigh, turning to coat. 
• 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 one of the oven trays with the veggies and bake until 
cooked through (when no longer pink inside), 6-10 minutes. 

TIP: If your oven trays are crowded, place chicken on a third lined tray. 
Little cooks: Help toss the chicken in the spice blend! 

• 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 bacon with a spoon, until golden, 4-6 minutes. (Cook in batches if your pan is getting crowded).

• Combine roasted veggies on one of the oven trays. Add baby spinach leaves and cooked bacon. Gently toss to combine. Season to taste. 
• Slice chicken. 
• Divide bacon veggie medley between plates. Top with Aussie chicken. 
• Serve with mustard mayo. Enjoy! 

Little cooks: Take the lead by tossing the spinach and bacon with the veggies!