Nan's Chicken & Garlicky Roasted Veggies

• Place onion and turnip on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and a pinch of salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 15 minutes remaining, place peeled pumpkin pieces on the tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, return tray to the oven, then continue roasting until tender. • In the last 5 minutes, add flaked almonds to the tray and roast until toasted.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, combine Nan's special seasoning, a drizzle of olive oil and a pinch of pepper in a medium 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. • Transfer chicken to a second lined oven tray and bake until cooked through, 10-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• In a large bowl, add roasted veggies and toasted almonds. • Add baby spinach leaves and the balsamic vinegar, then season and gently toss to combine.