Lemon Thyme Chicken with Roast Veggie Salad

Steps

1. oven to 230°C. Line two oven trays (one with a lip) with baking paper.
2. Toss kumara and parsnip with a drizzle of olive oil on first prepared tray (without a lip) and season with salt and pepper. Roast for about 25 minutes, until tender and golden. Turn once during cooking.
3. Pat chicken dry with paper towels. Place in a small bowl with lemon zest and second measure of thyme, season with salt and pepper and toss to combine. Set aside to marinate. Cut courgette in half lengthways and slice 1cm.
4. Toss courgette on second prepared tray (with a lip) with cherry tomatoes, balsamic vinegar, honey, chopped thyme and a drizzle of olive oil. Season with salt and pepper. When kumara and parsnip have 15 minutes cook time remaining, cook vegetables (on lower oven rack) for 15 minutes, until tender.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 4-5 minutes each side, or until cooked through and golden. Press down on chicken as it cooks to ensure even cooking. Set aside, covered, to rest.
6. Combine all roasted veggies on tray with lip, along with baby spinach leaves and parsley pesto and gently toss. Slice chicken thickly.
7. divide roast veggie salad between plates. Top with slices of lemon thyme chicken and crumble over feta. Squeeze over lemon juice just before eating.