• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and sweet potato into bite-sized chunks. • Cut 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. • Place carrot, zucchini 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, 20-25 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 veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Remove tray with sweet potato from oven. Move sweet potato to one side of the tray, then transfer chicken to the other side. • Roast until sweet potato is caramelised and chicken is browned and cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Transfer roasted veggies to the tray with roasted sweet potato, then add baby spinach leaves and a drizzle of vinegar. Toss to combine. Season to taste.

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