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Ingredients
For the chicken
| 3 | chicken legs chicken legs | ||
| 1 pinches pinch | peppers pepper | ||
| 0.25 tsp tsp | salt salt | ||
| 1 tbsp tbsp | olive oil olive oil | ||
| 1 | garlic
garlic (minced) |
For the vegetables
| 1 | butternut squash
butternut squash (medium in size) | ||
| 1 packs pack | carrots carrot | ||
| 2 | red peppers red pepper | ||
| 1 bags bag | cherry tomatos cherry tomato | ||
| 1 bags bag | kales kale | ||
| 4 | new potato
new potato (medium in size) | ||
| 2 tbsp tbsp | olive oil olive oil | ||
| 0.5 tsp tsp | salt salt | ||
| 0.25 tsp tsp | black pepper black pepper | ||
| 2 | garlic
garlic (minced) | ||
| 1 tsp tsp | ground sage ground sage |
Chicken and root veg
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Method
Being able to cook all the ingredients for this recipe together in the same dish makes it a fuss-free, delicious addition to your Sunday lunch menu.
1. Preheat oven to 450°F / 230°C. In a medium bowl, place chicken legs and add pepper, salt, olive oil, garlic, and poultry seasoning. Toss to coat.
2. Place in a roasting pan. Peel and seed butternut squash and cut into 1-inch cubes. Place into a large bowl. Peel potatoes and cut into one-inch cubes. Place into a bowl with the squash. Peel carrots and cut up peppers, add into a bowl with the cherry tomatoes and kale.
3. To the bowl add olive oil, salt, freshly ground pepper, garlic, and sage. Toss to coat. Pour contents into roasting pan.
4. Bake for 35 minutes, stirring occasionally. Remove chicken from roasting pan, and cover with tin foil to keep warm. Return roasting pan with squash and potatoes to oven and bake for 15 minutes more. Serve chicken with squash, potatoes, carrots, tomatoes, kale and peppers.
