Recipe: Chicken with cauli & pumpkin

Last updated 12:03 20/03/2014
Steve Brown
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This flavour-packed one-pan dish is a simple way of taking roast chook to the next level.

Oregano roasted chicken with pumpkin & cauliflower


Main ingredient Chicken
Type of dish Roast
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes 4
Special options Gluten-free

4 chicken drumsticks
4 chicken thigh cutlets
800g butternut pumpkin, deseeded, peeled, cut into 4cm cubes
1⁄2 head cauliflower, broken into large florets
1 bulb fennel, outer layer removed, stem trimmed, bulb cut into wedges
1 tablespoon thyme leaves
1⁄4 cup oregano leaves
2 cloves garlic
1 fresh or dried bay leaf
1 teaspoon sweet smoked paprika
2 tablespoons olive oil
lemon wedges and rocket leaves to serve

1 Preheat the oven to 220°C.

2. Put the chicken, pumpkin, cauliflower and fennel in a large roasting dish.

3. Pound the thyme, oregano, garlic, bay leaf and paprika with a pestle in a mortar until finely chopped. Add the oil and season with salt and freshly ground black pepper. Stir to form a paste, drizzle it over the chicken and vegetables and gently toss to coat.

4. Bake, turning occasionally, for 25 minutes or until golden brown and cooked through.

3 Serve with lemon wedges and rocket leaves.

Recipe by Sarah Hobbs; Photography by Steve Brown; Styling by Kristine Duran-Thiessen

Preparation: 15 minutes Cooking: 25 minutes

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