Roast Chicken With Autumn Vegetables
Let the oven do all the work with this effortless one-pan roast chicken and vegetables.
PREP & COOK TIME 1HR + | SERVES 4-5
Ingredients
60 ml (¼ cup) extra-virgin olive oil
2 chicken breasts on the bone and 2 chicken legs (about 1kg total)
½ butternut pumpkin
2 Chioggia beetroot
½ Spanish onion
1/3 cup (loosely packed) oregano
¼ cup (loosely packed) rosemary
2 small red chillies, finely chopped
1 garlic clove, finely chopped
To serve: bitter-leaf salad (optional) and lemon wedges
Method
Preheat oven to 250C. Heat a large cast-iron ovenproof frying pan over high heat, add 2 tbsp oil, then season chicken to taste and cook skin-side down until golden (3-4 minutes). Turn, then transfer to oven and roast until almost cooked through (14 minutes).
Meanwhile, dice pumpkin, beetroot and onion and combine in a bowl with remaining oil and remaining ingredients. Season to taste and scatter over chicken, then roast until vegetables are tender and chicken is cooked through (16 minutes). Serve with a bitter-leaf salad and lemon wedges alongside.
