Chicken with Pumpkin and Leek

Ingredients

• 1 Hokkaido pumpkin
• 2 small organic oranges (300 g)
• 2 stalks leek
• 5 g thyme (½ handful)
• 1 tsp mild chili flakes
• 2 tsp coarse mustard
• 5 tbsp olive oil
• Salt
• Pepper
• 800 g–1 kg chicken thighs (4 chicken thighs)
• 2 tbsp butter (30 g)
• 0.5 tsp paprika powder

Instructions

1. 1.

   Clean, wash and quarter the pumpkin; remove seeds and cut quarters into 4–5 cm cubes.

2. 2.

   Rinse oranges hot, pat dry. Slice one orange into 4 rounds and quarter them; squeeze juice from the remaining orange and the second orange.

3. 3.

   Wash and trim leek, slice into rings. Wash thyme, shake dry, set aside a few sprigs, chop the rest.

4. 4.

   Mix orange juice with chili flakes, half of the chopped thyme, mustard and 3 tbsp oil; season with salt and pepper. Add orange pieces, leek rings and pumpkin cubes; marinate for 15–20 minutes.

5. 5.

   Meanwhile, grease a deep baking sheet with remaining oil. Pat chicken thighs dry, cut through the joint. Melt butter. Stir in paprika powder and remaining chopped thyme. Place chicken skin-side up on the sheet, brush with butter mixture, season with salt and pepper.

6. 6.

   Bake in preheated oven at 220 °C (fan 200 °C; gas 3–4) for about 15 minutes. Reduce temperature to 180 °C (fan 160 °C; gas 2–3), add pumpkin mix with remaining marinades to the sheet, bake another 30–35 minutes, turning pumpkin occasionally. Garnish with leftover thyme sprigs.