Chicken with Pumpkin Vegetables

Ingredients

• 500 g small potatoes (preferably waxy)
• Salt
• 1 whole chicken (about 900g)
• ground pepper
• juice of 1 lemon
• 4 tbsp clarified butter
• 1 small sprig rosemary
• 600 g pumpkin flesh
• 4 red onions
• 2 tbsp oil
• 100 ml vegetable broth (instant)
• 1 Garlic clove
• Cayenne pepper

Instructions

1. 1.

   Peel, wash, and boil potatoes in salted water for 15 minutes. Drain the potatoes.

2. 2.

   Rinse the chicken and pat dry. Rub with juice of half a lemon, salt, and pepper. Heat clarified butter and brown the chicken all around. Place it in a baking dish, arrange the potatoes around it, and sprinkle everything with rosemary. Bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 35-40 minutes. If desired, pour a little water into the baking dish.

3. 3.

   Cube the pumpkin. Peel the onions and cut them into rings. Heat oil. Sauté the onions. Add the pumpkin and pour in the broth. Add the remaining lemon juice. Peel the garlic and squeeze it in. Season with salt and pepper. Cover and cook for 15-20 minutes.

4. 4.

   If desired, mix the roasting liquid into the vegetables. Taste again. Portion the chicken and serve with the vegetables and potatoes.