Garlicky Roast Chicken & Bacon Brussels

• Transfer seared chicken to one side of a lined oven tray. Spread with half the garlic butter. • Add Brussels sprouts to the other side of the tray. Drizzle with olive oil, season with salt and pepper, then toss to combine. • Roast until chicken and Brussels sprouts are cooked through, 25-30 minutes. • Set aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• While chicken and Brussels are roasting, place peeled & chopped pumpkin on a second lined oven tray. • Drizzle pumpkin with olive oil, sprinkle with Nan’s special seasoning and toss to coat. • Roast until tender, 25-30 minutes.

• When chicken and veggies have 10 minutes cook-time remaining, trim baby broccoli. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until almost tender, 4-5 minutes. • Add baby spinach leaves and cook until wilted, 1 minute. • Transfer to a medium bowl.

• Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add roasted Brussels sprouts, tossing to combine. Remove from heat. Transfer to a bowl. • While bacon is cooking, roughly chop pecans. • To the bowl with the greens, add pecans and marinated goat cheese (see ingredients). Tear over mint leaves. Toss to combine. Season to taste.