• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into bite-sized chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season, then add chicken thigh, turning to coat. Little cooks: Help toss the chicken in the seasoning!

• Place peeled & chopped pumpkin, potato and zucchini on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool. • When roast veggies have cooled a little, add baby spinach leaves and a drizzle of vinegar to oven tray and gently toss to combine. Little cooks: Take charge by adding the spinach and vinegar to the veggies and tossing to combine!!

• 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 second lined oven tray and bake until cooked through (when no longer pink inside), 12-14 minutes.

• Slice chicken. • Divide roast veggie toss and garlicky chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!