• Preheat oven to 240°C/220°C fan-forced. Cut potato and parsnip into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Kids can help toss the veggies.

• While veggies are baking, drain sweetcorn. Thinly slice radish. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• When veggies have 10 minutes remaining, place chicken on a second lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with salt and toss to coat. • Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine slaw mix, radish, corn, mayonnaise and a drizzle of olive oil. Season to taste. • To the tray of veggies, add a squeeze of lemon juice and toss to coat. • Slice the chicken. • Divide chicken, radish slaw and lemony roast veggies between plates. • Tear over parsley and serve with any remaining lemon wedges. Enjoy! Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the veggies!