• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes. Allow to cool slightly.

• While the veggies are roasting, in a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken thigh, turning to coat. • Add herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture 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 (cook in batches if your pan is getting crowded).

• Transfer chicken to a second lined oven tray. Bake until cooked through, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• To the tray with roasted veggies, add roasted seed mix and a drizzle of white wine vinegar Gently toss to combine.

• Slice herby-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!