• Preheat the oven to 240°C/220°C fan-forced. Cut carrot and sweet potato into bite-sized chunks. • Cut tomato and brown onion (see ingredients) into thick wedges.

• Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Set aside. • Place carrot, tomato and brown onion on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast both trays until golden and tender, 25-30 minutes.

• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh, turning to coat.

• When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. • Remove sweet potato tray from the oven. Move sweet potato to one side of the tray, then transfer the chicken to the other side. • Roast until the sweet potato is caramelised and the chicken is cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add roasted sweet potato to tray with roasted veggies. • Add baby spinach leaves and a drizzle of vinegar. Toss to combine.

• Divide the veggies between plates. Top with Nan's chicken and a dollop of dill & parsley mayonnaise. Sprinkle with flaked almonds to serve. Enjoy!