C Honey-Mustard Chicken & Roast Veggies

Divide the peeled & chopped pumpkin, potato, sweet potato, onion and zucchini over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), salt (for the chicken), a drizzle of olive oil and the remaining thyme in a small bowl.

In a large frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, or until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked when it is no longer pink inside. Remove from the heat. Pour the honey-thyme sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.

In a large bowl, combine the roasted veggies and baby spinach leaves. Crumble in 1/2 the fetta and toss to combine.