Roast chicken with pumpkin and sweet potato
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Recipe-Ingrediants
This recipe for oven-baked chicken with pumpkin and sweet potato is a dish that ex-udes the aromatic and warm atmosphere of winter evenings and Christmas. This tradi-tional dish will warm you up and fill you with its delicious flavors, providing a unique taste experience. With carefully selected vegetables and aromatic spices, this dish is easy to prepare and is perfect for a cozy family gathering or a romantic dinner.
Ingredients:
1 whole chicken
400g pumpkin, diced
300g sweet potato, diced
4 carrots, sliced
3 portobello mushrooms, cut into large pieces
2 oranges (1 sliced, the other juiced) Orange zest
1 leek, sliced (white part only)
3 cloves garlic, sliced 1 bay leaf
1 piece fresh ginger, grated
Olive oil
Salt, pepper, thyme
Directions
Directions:
1. Remove the bones from the chicken (if you can't do it, ask your butcher to do it for you).
2. Boil the bones with a pinch of salt and a bay leaf for 1 hour.
3. In a bowl, mix together olive oil, salt, pepper, thyme, ginger, and garlic. Rub the chicken with the mixture on all sides.
4. In a baking dish, add the diced vegetables and season with salt, pepper, thyme, ginger, garlic, orange juice, and zest, and olive oil. Mix well.
5. Strain the chicken bones to remove any small bones, and pour the broth over the vegeta-bles.
6. Place the chicken on top of the vegetables, skin-side down.
7. Roast in the oven until the chicken is cooked through on one side.
8. Turn the chicken over and add the orange slices on top. Check the liquid levels, and if needed, add some of the broth that you boiled earlier.
9. Once the vegetables have softened and the chicken is fully cooked, sprinkle with chopped parsley and serve the vegetables with the chicken on top.
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