Baked chicken with autumn vegetables from the tin

Name: Baked chicken with autumn vegetables from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 700 g); 1 Stalk leek (leek); 2 stalks of celery; 2–3 red onions; 600 g Potatoes; 1 (approx. 1.6 kg) Chicken , cut into 6-7 pieces by the butcher (7 with back); 100 ml Oil; 7-10 Tbsp Salt; 1-2 TEASPOONS Sweet peppers; 5-6 Stem(s) Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 700 g)
1 Stalk leek (leek)
2 stalks of celery
2–3 red onions
600 g Potatoes
1 (approx. 1.6 kg) Chicken , cut into 6-7 pieces by the butcher (7 with back)
100 ml Oil
7-10 Tbsp Salt
1-2 TEASPOONS Sweet peppers
5-6 Stem(s) Thyme
7-10 Tbsp Aluminium foil

Directions

1
Wash the pumpkin, grate dry, cut into slices and scrape out the seeds. Clean and wash the leek and celery. Cut leek, celery and pumpkin flesh into bite-sized pieces. Peel onions, cut into slices. Peel and wash potatoes, cut into pieces
2
Wash the meat, dab dry. Mix the oil with 2 teaspoons of salt and paprika, cut in half. Mix one half marinade with meat, the other half with prepared vegetables and let marinade for about 30 minutes
3
Spread vegetables and meat with marinade on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Cover with foil if necessary
4
Wash thyme, shake dry, pluck leaves from the stalks. Remove chicken and vegetables, arrange on a plate, sprinkle with thyme
5
Waiting time approx. 30 minutes