Roast chicken with pumpkin and rosemary

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Pumpkin250 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Garlic1 clove
• Saltto taste
• Black pepperto taste

In season: September – January

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the pumpkin, scoop out the seeds and strings and cut it into roughly 2 cm cubes; peel the potatoes and cut them slightly smaller, about 1.5 cm, so they cook in the same time as the pumpkin.
3. Put the pumpkin and potatoes in a bowl and toss them by hand with half the oil, the rosemary needles, the garlic clove crushed in its skin, salt and black pepper.
4. Pat the chicken thighs dry with kitchen paper, season with salt and pepper and rub them with the remaining oil.
5. Place the chicken in the middle of the tray and spread the vegetables around it in a single layer without overlapping, so they roast rather than steam.
6. Roast for 40 minutes, turning chicken and vegetables halfway, until the chicken is well browned and its juices run clear when pierced near the bone, and the vegetables are tender and caramelised at the edges.
7. Discard the garlic and serve straight away, spooning the pan juices over the chicken.