Chicken, leek and pumpkin bake

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: May 2016

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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

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 380cal

Kilojoules 1590kJ

Protein 36g

Total fat 19g

–Saturated fat 4g

Carbohydrates 125g

–Sugars 11g

Dietary fibre 5g

Sodium 190mg

Calcium 120mg

Iron 3.5mg

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.

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