Roast Chicken and Pumpkin
1 pkt Free Range skinless drumsticks and thighs
1 small pumpkin (or medium butternut), cut into wedges
4 potatoes, cut into wedges
4 sprigs rosemary
8 garlic cloves
Salt and pepper
4 Tbs olive oil
1 tsp fennel seeds (optional)
1 tsp chilli flakes (optional)
1 orange, zested and juiced
Preheat the oven to 200C
Place the chicken, pumpkin, potatoes, rosemary sprigs and garlic onto a large baking tray then season well with salt and pepper.
In a bowl, mix together the olive oil, fennel seeds, chilli, orange juice juice and zest, then drizzle over the chicken and pumpkin and toss well to coat.
Roast in the oven for 45 minutes or until the chicken is cooked through and the vegetables are tender.