Chicken, leek and pumpkin bake
Time to make: 1 hr 15 mins , plus 30 mins marinating
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 teaspoon chilli flakes (optional)
1/3 cup lemon juice
2 teaspoons lemon zest
4 pieces chicken Maryland (whole chicken legs), skin removed
600g pumpkin, peeled, cut into 3cm chunks
2 leeks, cut into thick slices
2 tablespoons chopped fresh flat-leaf parsley
4 cups mixed salad leaves, tossed with 4 tablespoons vinaigrette (1/2 balsamic vinegar, 1/2 olive oil), to serve
Total fat 19g
Saturated fat 4g
Dietary fibre 5g
- Combine oil, garlic, chilli and lemon juice and zest in a large, shallow glass bowl. Add chicken; stir to coat. Cover bowl and refrigerate for 30 minutes.
- Preheat oven to 200°C. Place chicken in a large baking dish with veges; bake for 1 hour.
- Divide bake among 4 plates, scatter with chopped parsley and serve with salad leaves.
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