INGREDIENTS

·       10g Tuscan seasoning

·       free-range chicken thigh fillets

·       1 red onion

·       2 zucchini

·       2 garlic cloves

·       200g kale

·       2 x 250g cherry tomatoes

·       40g slivered almonds

·       100g feta

·       2g chilli flakes

·       60ml (¼ cup) olive oil

·       1 tbs extra virgin olive oil

·       3 tsp red wine vinegar

Allergens: Sulphites, Almond, Milk. May contain traces of other allergens.

METHOD

1. Marinate chicken

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Combine the Tuscan seasoning and 2 tsp olive oil in a large bowl and season with pepper. Add the chicken and turn to coat.

2. Start baking vegetables

Cut the onion into wedges. Coarsely chop the zucchini. Put the onion, zucchini and unpeeled garlic clove on a lined tray (if the garlic is already peeled, wrap the clove in foil). Drizzle with 2 tsp olive oil, season with salt and pepper and bake for 20 mins or until golden and tender.

3. Finish baking vegetables

Meanwhile, tear the kale leaves into small pieces, discarding the stems. Put the kale and tomatoes on the remaining lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 7 mins. Scatter the almonds over the kale and bake for a further 3 mins or until the tomatoes are softened, the kale is slightly crisp and the almonds are toasted.

4. Cook chicken

While the vegetables are baking, heat a chargrill pan over medium-high heat until hot. Cook the chicken for 5-6 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.

5. Make garlic dressing

Squeeze the baked garlic from the skin into a bowl and mash with a fork. Add 2 tsp extra virgin olive oil and 1½ tsp red wine vinegar, season with salt and pepper and whisk to combine.

6. Get ready to serve

Slice the chicken. Divide the vegetables, almonds and chicken among plates and drizzle the chicken with any resting juices. Drizzle with the garlic dressing. Crumble over the feta and scatter with a pinch of chilli flakes, if desired, to serve.