• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help toss the veggies!

• Meanwhile, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt in a large bowl. Add chicken thigh and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a second lined oven tray. Drizzle with the honey, then bake until cooked through, 12-14 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice apple into sticks. • In a medium bowl, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide chicken, herb-roasted veggies and slaw between plates. Top Nan’s baked chicken with peri peri sauce. • Serve with dill & parsley mayonnaise. Enjoy!