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Herby Roast Chicken & Veggie Toss

Herby Roast Chicken & Veggie Toss

with Brussels Sprouts & Herby Mayo
4.5(52)
Recipe Development Team
Recipe Development TeamUpdated on July 10, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
507 kcal
Protein
: 
44.8g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs

In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken breast. Complete with hearty roast veggies, herby mayo and golden flaked almonds for crunch, no element has been missed here!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 packet

Roast Veggie Mix

1

Brown Onion

330 g

Chicken Breast

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs)

1 sachet

Nan's Special Seasoning

1

Brussels Sprouts

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Energy (kJ)2120 kJ
Calories507 kcal
Fat21.7 g
of which saturates2.6 g
Carbohydrate32.8 g
of which sugars18.4 g
Dietary Fibre11.6 g
Protein44.8 g
Sodium597 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF
Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced.
• Halve Brussels sprouts. Cut brown onion (see ingredients) into thick wedges.
• Place roast veggie mix on a lined oven tray. Place Brussels sprouts and brown onion on a second lined oven tray. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut-side down. 
• Roast tray with roast veggie mix until golden and tender, 10 minutes.


TIP: Use three trays if your veggies are getting crowded. 
TIP: The Brussels sprouts will char slightly, this adds to the flavour!  
Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!  

Cook the chicken & the Brussels sprouts
2

• Remove tray with veggie mix from oven. Move veggies to one side of the tray,  then place chicken breast on the other side.
• Sprinkle chicken with Nan’s special seasoning and drizzle with olive oil,  turning to coat.
• Return to tray to the oven along with Brussels sprouts tray and roast until chicken is browned and cooked through and veggies are golden and tender,  8-12 minutes.


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

Bring it all together
3

• To the roasted veggie mix tray, add baby spinach leaves and a drizzle of vinegar. 
• Toss to combine and season to taste with salt and pepper. 

Finish & serve
4

• Divide veggie toss and roasted Brussels sprouts between plates.
• Top with Nan’s chicken and a dollop of dill & parsley mayonnaise to serve. Enjoy!


Little cooks: Add the finishing touch and help dollop over the mayo!   

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