Preheat the oven to 220°C/200°C fan-forced. Cut the white turnip and carrot into 1cm chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

While the veggies are roasting, zest the lemon to get a pinch and slice into wedges. Thinly slice the red onion. In a medium bowl, combine the chicken thigh, garlic & herb seasoning, a squeeze of lemon juice, a drizzle of olive oil and season. Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray, then top with the caramelised onion and crumble over the cheese. Bake until cooked through, 8-12 minutes. Meanwhile, boil the kettle. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, place the couscous in a medium heatproof bowl, then add the vegetable stock powder, the butter and boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. When the couscous is done, add the baby spinach leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.

Divide the roast veggie couscous between bowls. Top with the caramelised onion and crumbly cheese chicken. Serve with any remaining lemon wedges.