• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into wedges.
• Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help toss the wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, add slaw mix, half the smokey aioli and parsley to a large bowl. Toss to coat and season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!

• Slice lemon into wedges. 
• Divide herby chicken thigh, kumara wedges and smokey slaw between plates.
• Crumble over with feta cubes. Serve with lemon wedges and remaining smokey aioli. Enjoy!