• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Zest lemon to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lemon zest. Season with salt and pepper. Set aside. • In a medium bowl, combine chicken thigh, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with honey. Bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• When roast veggies are done, add baby spinach leaves and a generous squeeze of lemon juice to the tray. Gently toss to combine. Season to taste. • Slice Indian spiced chicken. • Divide roast veggie toss between plates. Top with chicken • Dollop over lemon mayo. Garnish with toasted almonds and serve with any remaining lemon wedges. Enjoy!