HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken & Bacon Roast Veggie Toss
Spiced Chicken & Bacon Roast Veggie Toss

Spiced Chicken & Bacon Roast Veggie Toss

with Dill-Parsley Mayo

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Who doesn’t like a bit of char on their chicken? This one gets a coating of our famous Aussie-style spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies and a sprinkling of bacon bits for an outstanding pairing of flavours.

Tags:Kid Friendly

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion

1 packet

peeled & chopped pumpkin

1 packet

chicken breast

½ packet

diced bacon

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 sachet

Aussie spice blend

Not included in your delivery


olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2848 kJ
Fat37.2 g
of which saturates6.9 g
Carbohydrate44.1 g
of which sugars11.5 g
Protein42.1 g
Sodium961 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato and parsnip into bite-sized chunks. Slice the red onion into wedges. Divide the potato, parsnip, red onion and peeled & chopped pumpkin between two lined oven trays. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.


While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add the chicken breast and turn to coat.


When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Remove the bottom tray from the oven, then slightly push the veggies to one side. Transfer the chicken to the tray and bake until cooked through, 6-10 minutes (depending on size). Transfer the chicken to a plate and cover with foil to rest.

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


While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the diced bacon (see ingredients), breaking it up with a spoon, until golden, 4-5 minutes.


Transfer the roasted veggies to a large bowl along with the bacon and baby spinach leaves. Toss to coat and season with pepper.


Slice the spiced chicken. Divide the bacon roast veggie toss between plates, then top with the chicken. Serve with the dill & parsley mayonnaise.