When cooking for one, a roast dinner may seem hard to manage. This recipe for Roast Chicken and Pumpkin is simple, easy to clean up and very satisfying.
Time: 45 minutes
- 1 chicken breast, skin on
- 1/2 fresh red chilli, deseeded
- 2 sprigs fresh marjoram or oregano
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1/4 medium butternut squash
- a little thickened cream
- grated nutmeg
- olive oil
Preheat the oven to 200°C.
Place one chicken breast, skin on, in a bowl.
Add to the bowl the half of the chilli and fresh herbs. Season with salt and pepper. Toss to combine.
Carefully cut the squash into quarters, removing seeds. Thinly slice the quarter of pumpkin.
Place chicken breast and flavourings into an ovenproof dish, fitting the pieces of pumpkin around the chicken.
Pour a bit of thickened cream over the pumpkin (not the chicken) and season with nutmeg, salt and pepper. Drizzle all over with a little olive oil.
Place on the middle oven rack to cook for 25–35 minutes.