Chicken, leek and pumpkin bake

Serves: 4

Time to make: 1 hr 15 mins , plus 30 mins marinating

Hands-on time: 15 mins

Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed
½ teaspoon chilli flakes (optional)
⅓ cup lemon juice
2 teaspoons zest of lemon
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 (½ balsamic vinegar, ½ olive oil), to serve

Stay Awake

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.

Calories 380 cal

Kilojoules 1590 kJ

Protein 36 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 125 g

Sugar 11 g

Dietary fibre 5 g

Sodium 190 mg

Calcium 120 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.