Ingredients
8 chicken legs
1/4 pumpkin
peeled and cut into large chunks
6 potatoes
peeled and quartered
4 carrots
peeled and cut into 4
2 brown onions
peeled and quartered
1 garlic
peeled and roughly chopped
All-purpose seasoning
Olive oil
to coat
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 large baking tray
- 1 egg slice
- 1 foil
Instructions
- Preheat oven to 180C.
- Drizzle olive oil on a large baking tray. Place chicken legs and all vegetables except garlic on the tray. Drizzle with a little more olive oil and sprinkle garlic over.
- Shake the all-purpose seasoning generously all over the chicken and vegetables and using an egg slice toss to coat everything in oil and garlic. Shake a little more all-purpose seasoning on.
- Using a large piece of foil cover the entire tray sealing in all the edges.
- Bake for 40 minutes and uncover and bake for a further 20 minutes.
- Serve with hot chicken gravy and baby peas.
Notes
Tip
This dish is very simple in ingredients but packed full of flavour.
Tip
Sealing in all the juices for the first half hour of cooking gives you nice moist finished product and the roasting time gives the vegetables a lovely sweetness.
Tip
If you don’t have a large enough roll of foil pleat a few pieces together so you keep all those lovely juices in.
Variation
You could give it a Mediterranean leaning by sprinkling Italian herbs over it as well but I like it plain.
