Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into thin rounds. Thinly slice the capsicum. Cut the brown onion (see ingredients) into thick wedges.

Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and toss to coat and set aside. Place the carrot, capsicum 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.

While the veggies are roasting, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Season, then add the chicken thigh, turning to coat.

When the veggies have 20 minutes remaining, remove the pumpkin tray from the oven. Move the pumpkin over to one side of the tray, then add the chicken to the other side. Roast until the pumpkin is caramelised and the chicken is cooked through, 20 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Transfer the roasted pumpkin to the other roast veggie tray. Add the baby spinach leaves, then gently toss to combine.

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