Roasted Chicken with Potatoes and Pumpkin
Roasted chicken with potatoes and pumpkin is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 chicken (about 1.2 kg)
- Salt
- black pepper (freshly ground)
- 5 tbsp sunflower oil
- 400 g pumpkin flesh (e.g., butternut or Hokkaido pumpkin)
- 400 g waxy potatoes
- 100 g Jerusalem artichoke
- 4 Garlic cloves
- 2 sprigs fresh rosemary
- Sweet Paprika Powder
- Hot paprika powder
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
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2.
Wash and pat dry the chicken. Season with salt and pepper, then brush with 2 tbsp sunflower oil. Place in a greased baking dish and roast in the preheated oven for 40 minutes.
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3.
Meanwhile, cut the pumpkin into larger wedges. Wash, peel, and quarter the potatoes lengthwise. Rinse the Jerusalem artichokes under running water using a brush. Peel and halve the garlic cloves. Wash the rosemary, shake dry, and pluck the leaves from the stems. After 40 minutes, remove the chicken from the oven and cut into pieces. Return the pieces to the tray, mix the vegetables with the remaining oil, season with salt and pepper, and add them to the tray.
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4.
Increase the heat to 200°C and roast the chicken with the vegetables for another 30 minutes, brushing with oil and turning the vegetables regularly. Ten minutes before the end of cooking, sprinkle paprika powder over the meat, add rosemary leaves, and continue roasting for 10 more minutes. Serve the chicken pieces together with the vegetables in a bowl.
