South American-Style Chicken & Roast Pumpkin Toss

• Divide peeled pumpkin pieces, carrot and beetroot between two lined oven trays. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, combine South American seasoning and a drizzle of olive oil in a medium bowl. • Season with pepper, then add chicken thigh and turn to coat.

• When the veggies have 15 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.

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

• When the veggies are done, combine them on one tray, then add baby leaves and toss to combine. Season to taste.