Honey-Thyme Chicken Tray Bake

Spread the pumpkin, potato, red onion and zucchini over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (see ingredients list) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast for 25-30 minutes, or until tender.

While the vegetables are roasting, combine the garlic, honey, wholegrain mustard, a drizzle of olive oil, the remaining thyme and 1 tbs of water in a small bowl. Season with a pinch of salt and pepper and mix well. Set aside.

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

In a large bowl, add the roasted pumpkin, potato, red onion and zucchini and the baby spinach leaves. Crumble in 1/2 the fetta and toss to combine.