DINNER CHICKEN WITH BUTTERNUT Ingredients (serves 4)
Method
4 chicken legs
1. Preheat the oven to 200°C.
1 small butternut squash
2. Chop the butternut into thin wedges, discarding the seeds and skin.
1 red pepper
3. Place the wedges in a large roasting tray with the chicken legs.
2 cloves garlic, crushed
4. Mix together the tamari, olive oil, crushed garlic, oregano in a small
2 tsp oregano
bowl and pour over the chicken and butternut, turning to coat all sides.
4 tbsp tamari (soy sauce)
5. Grind over some black pepper, make sure the chicken is skin side up
2 tbsp olive oil
and place at top of the oven.
zest of 1 lemon
6. De-seed the red pepper and chop into strips. After the chicken has
a little chopped parsley
been in the oven for 10 minutes, add the red pepper, pushing the strips down into the juices. Return to the oven for 20 minutes. 7. By then the squash should be soft and the chicken skin brown and crispy. Take the tray out of the oven, scatter lemon zest and chopped parsley.
