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Chicken, Potato & Pumpkin Bake

6 Jun, 2019

Ingredients for Chicken, Potato & Pumpkin Bake

  • 4 chicken thighs, skin on
  • 2 tbsp extra virgin olive oil
  • sea salt flakes and freshly-milled black pepper
  • 8 small potatoes, quartered
  • 8 eschalots, peeled
  • 2 large carrots, peeled and chopped
  • 2 cups pumpkin, diced
  • 2 cups cherry tomatoes
  • 1 tbsp unsalted butter
  • juice of 1 lemon
  • ½ bunch parsley leaves, finely chopped
  • crusty bread, to serve

How to make Chicken, Potato & Pumpkin Bake

Step 1
Preheat oven to 220°C. Rub the chicken thighs with 1 Tbsp olive oil and season with salt and pepper and arrange in a Thermostone® 3L Oblong Baking Dish and bake for 10 minutes, until lightly-golden. Add the potatoes, eschalots, carrots and pumpkin then drizzle with the remaining olive oil. Bake for 30 minutes, until the vegetables are tender.

Step 2
Mix in the tomatoes, butter and lemon juice and bake for a final 15 minutes, then scatter with parsley. Serve with crusty bread.

Tip: Apply Thermostone® lid to store leftovers for later. Pop open lid vent when microwave reheating.



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