40-Minute Roast Chicken and Vegetables Recipe
Sometimes the best gift a busy mum can imagine is a day off from the grind of cooking the family meal. This recipe was developed to give some meal inspiration for dads.
Ingredients
For 4-6 servings:
- 600g-800g scrubbed potatoes
- 200g-300g pumpkin, peeled and de-seeded
- 1 clove of garlic, peeled and chopped
- 2 Tbsp olive oil
- 1 red pepper, optional
- 4-6 small portabello mushrooms, optional
- 4-6 chicken thighs
- 1 tsp ground cumin, optional
- 1 tsp paprika, optional
- 1/2 -1 tspn salt
- Pepper to taste
Method
1. Heat the oven to 220°C (or 210°C fan-bake) and line a roasting pan with baking paper or non-stick sprayed foil.
2. Cut the potatoes and pumpkin into 2-3cm ‘cubes’ or pieces. Place them in a large plastic bag, then add the chopped garlic and oil. Massage or shake the bag so the vegetables are evenly coated with the oil, then transfer them to the roasting pan spreading them out evenly. If using red pepper, halve it and remove the seeds, then cut it into quarters. Nestle these and the mushrooms into the vegetables.
3. Place the chicken pieces in the bag and turn them to coat in any remaining oil, then arrange the pieces over the vegetables. Sprinkle the chicken with the cumin, paprika and salt and pepper to taste. Place the roasting pan on a rack in the middle of the oven.
4. When chicken has cooked for about 30 minutes, test by piercing with a skewer in the thickest part. It is ready when the juices run clear, not pink. If in doubt give it another 5 minutes then test again. Vegetables should be tender and browned in some places (remove them from the pan if cooked before chicken).