• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Pop the sweet potato and butternut squash onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
• When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins.
• Turn the tray halfway through.

• Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
• Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, cut the tomato into 1cm chunks.
• Just before serving, toss the salad leaves with tomatoes, half the balsamic glaze and a drizzle of oil.
• Season to taste with salt and pepper.

• Toss the roasted veg with the pesto and divide between plates.
• Serve the chicken and tossed salad alongside.
• Drizzle the remaining balsamic glaze over the chicken to finish.
• Scatter the crispy onions over the top.