Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle generously with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the potato is roasting, cut the carrot (unpeeled) into 0.5cm half-moons. Cut the broccoli into small florets and the stalk into 1cm batons. Slice the chicken thighs in half crossways.

In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Once hot, add the chicken and cook, turning occasionally, for 10-14 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towel. TIP: The chicken is cooked when it is no longer pink inside!

When the potato has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook for 3-4 minutes or until nearly tender. Add the carrot and cook for 2-3 minutes or until tender. TIP: Adding the water helps to steam the veggies and speeds up the cooking process.

Remove the pan with the vegetables from the heat and add a drizzle of olive oil, the Dijon mustard and honey and gently toss to combine. Season to taste with salt and pepper.

Divide the Southern sweet mustard chicken, honey mustard veg and the roast potatoes between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve without the aioli.