
In this fab and failproof traybake, Nan's special seasoning adds a rich, traditional flavour to succulent chicken thigh. Complete with hearty sweet potato, herby mayo and golden flaked almonds for crunch, no element has been missed here!
1 packet
Baby Spinach Leaves
1
Zucchini
1 packet
Roast Veggie Mix
1
Brown Onion
330 g
Chicken Thigh
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Nan's Special Seasoning
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)

⢠Preheat oven to 240°C/220°C fan-forced.
⢠Cut zucchini into bite-sized chunks.
⢠Cut brown onion (see ingredients) into thick wedges.
⢠Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle
with olive oil, then toss to coat. Roast until golden and tender, 10 minutes.
TIP: Divide between two trays with your tray is getting crowded!

⢠Remove tray with veggies from oven. Move veggies to one side of the tray, then
add chicken thigh to the other side.
⢠Sprinkle chicken with Nanās special seasoning and drizzle with olive oil, turning
to coat.
⢠Roast until veggies are caramelised and chicken is browned and cooked through,
14-16 minutes.
TIP: Chicken is cooked through when itās no longer pink inside.

⢠To the veggie tray, add baby spinach leaves and a drizzle of vinegar. Toss to
combine. Season to taste with salt and pepper

⢠Divide roasted veggies between plates.
⢠Top with roast chicken and a dollop of dill & parsley mayonnaise.
⢠Sprinkle with flaked almonds to serve. Enjoy!