Roasted chicken and vegetables with parsley sauce

Preheat oven to 200°C (180°C fan forced).

Place chicken marylands, pumpkin and brussels sprouts on a lined baking tray and drizzle with oil, one clove of thinly sliced garlic and lemon zest (reserve juice). Toss well to combine. Roast for 20-25 minutes or until chicken juices run clear.

Meanwhile, make the parsley sauce. Combine parsley leaves, remaining garlic clove, capers and reserved lemon juice in a small food processor and blitz until smooth.

To serve combine the roasted vegetables and baby spinach in a large bowl. Divide between two serving plates and top with chicken and parsley sauce.