This flavour-packed one-pan dish is a simple way of taking roast chook to the next level.
NEED TO KNOW
|Type of dish||Roast|
|Cooking time||30 min - 1 hour|
Oregano roasted chicken with pumpkin & cauliflower
|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