Roasted Chicken Pieces with Pumpkin and Potatoes


Roasted Chicken Pieces with Pumpkin and Potatoes

Ready in: 1 hour
Yield: 6 servings

1/2 (550 g) pumpkin
28.2 oz (600 g) chicken legs
17.6 oz (500 g) chicken wings
28.2 oz (600 g) potatoes
3 tablespoons sunflower oil
1-2 sprigs fresh rosemary
5.3 oz (150 g) sweet chestnut
salt

Dressing:
2 tablespoons red bell pepper powder
2 tablespoons ground cumin 
1/2 tablespoon of salt
1 pinch of freshly ground pepper
2 fresh garlic cloves
4 tablespoons sunflower oil

1. Use a peeler to remove the skin from the pumpkin. Cut off the hard stems with a sharp knife. Then, cut the pumpkin in half and scrape it’s seeds with a tablespoon. Cut one pumpkin into cubes. Keep the other pumpkin half refrigerated until ready to use.

2. Wash and peel the potatoes. Cut them into cubes. Combine the potatoes, sweet chestnust, pumpkin and sunflower oil in a bowl. Season them with salt and pepper and toss everything to blend evenly.

3. Arrange the pumpkin mixture on a baking dish. Put the rosemary sprigs on top. 

4. Preheat the oven to 390 °F (200 °C). Meanwhile, for the dressing: Finely chop the garlic cloves. Combine them in a small bowl with the sunflower oil, red bell pepper powder, ground cumin, salt and pepper. Whisk to blend evenly. 

5. Rinse the chicken legs under cold water. Pat them dry with kitchen paper. Put the chicken legs on top of the pumpkin mixture. Brush the chicken legs with the dressing.

6. Bake in the oven until  golden brown for about 25 minutes. Turn the chicken legs, brush over with the remaining dressing and bake until crispy and tender for another 25 minutes.

Per serving:

Energy: 588 kcal / 2461 kJ
Fat: 30,6 g
Carbohydrates: 38,5 g
of which sugars: 8,1 g
Protein: 42,7 g
Fibre: 4,1 g


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