Prep 15 mins • Cook 35 mins • Serves 4
Roast Chicken and Autumn Vegetables with Rosemary and Chili
Sweet fall vegetables, pumpkin, parsnip and carrot contribute a cornucopia of vitamins, minerals and nutrients to this otherwise classic dish of roast chicken. A wee hit of heat from cholesterol-reducing, circulation boosting chilli makes it all the more interesting.
- 6 chicken marylands (about 1.2kg)
- 60ml extra virgin olive oil
- ½ small butternut pumpkin, peeled, 1cm dice
- 2 parsnips, peeled, core removed, 1cm dice
- 3 rainbow carrots, peeled, 1cm dice
- ½ red onion, 1cm dice
- 5g fresh marjoram leaves
- 4g fresh rosemary
- 1 red chilli, finely sliced
- 2 cloves garlic, thinly sliced
Preheat oven to 250C. Season chicken with salt and pepper. Add 2 tbsp oil to a large ovenproof fry pan and place over high heat. When hot, add chicken skin side down and fry until golden, about 3 mins. Turn chicken over and transfer to oven and roast for about 10 mins.
Bring a pot of salted water to the boil and blanch pumpkin, parsnip and carrots separately for 1 min each. Remove and drain each vegetable over a sieve. Transfer to a bowl and gently mix with onion, the remaining oil, herbs, chilli and garlic. Season with salt and pepper and toss gently to combine. Scatter over and around chicken and roast until vegetables are tender and chicken is cooked through, about 20 mins.
Recipes and photographs: SuperNature & COMO Shambhala Kitchen
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