Anita Coleman Paulsen
Ingredients
750kg - 1kg chicken thigh cutlets and / or drumsticks, skin on
1 medium red onion, cut into thick wedges
300g potatoes, cut into wedges
400g pumpkin, seeds removed and cut into wedges
8 cloves garlic, peeled
2. Toss the prepared vegetables in a little oil (olive is nice) and place the vegetables around the chicken.
3. Roast chicken and vegetables for 40 minutes. Mix the Tomatoes and stock together. Pour over the chicken and vegetables. Return to the oven and continue cooking a further 15-20 minutes until chicken and vegetables are cooked. Serve with Baby Peas.
400g can Tomatoes
1/2 cup chicken stock or water
Frozen Baby Peas
Method
1. Preheat oven to 200°C. Trim the chicken pieces if necessary. Season and place in a large open roasting dish.2. Toss the prepared vegetables in a little oil (olive is nice) and place the vegetables around the chicken.
3. Roast chicken and vegetables for 40 minutes. Mix the Tomatoes and stock together. Pour over the chicken and vegetables. Return to the oven and continue cooking a further 15-20 minutes until chicken and vegetables are cooked. Serve with Baby Peas.
