Chicken, leek and pumpkin bake

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1. 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.
2. Preheat oven to 200°C. Place chicken in a large baking dish with veges; bake for 1 hour.
3. Divide bake among 4 plates, scatter with chopped parsley and serve with salad leaves.

Nutrition info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Total fat 19 g

Saturated fat 4 g

Member only

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.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: May 2016

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE