• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • Cut cauliflower into small florets. • Pick and finely chop rosemary leaves. • In a medium bowl combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh, turning to coat. Little cooks: Take charge by combining the chicken with the seasoning!

• Place veggies on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • When the veggies have 8 minutes cook time remaining, add kale, rosemary and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the veggies.

• While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chicken and and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through (when no longer pink inside), 12-14 minutes.

• Slice chicken. • Divide cauli-kale traybake and garlic chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!