Our popular Nan's special seasoning instantly adds a rich, traditional flavour to succulent chicken thigh. Add dill-parsley yoghurt and roasted veggies for a dish worth enjoying again and again.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the zucchini into thin rounds. Thinly slice the capsicum. Cut the red onion (see ingredients) into wedges. TIP: Peel the pumpkin if you prefer!
Divide the veggies between two lined trays. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast for 5 minutes.
While the veggies are roasting, place the chicken thigh, Nan's special seasoning and plain flour in a bowl. Season, drizzle with olive oil and toss to coat. Move the veggies to one side of an oven tray and add the chicken. Roast until chicken is cooked through and veggies are golden and tender, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is roasting, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. In a small bowl, mix together the Greek-style yoghurt (see ingredients) and garlic aioli (see ingredients).
When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.
Slice the chicken. Divide the roast veggies between plates and top with the Nan's chicken. Spoon over the aioli yoghurt and garnish with the flaked almonds.