750 g chicken thigh cutlets and/or drumsticks, skin on
1 medium red onion, cut into thick wedges
300 g potatoes, cut into wedges
400 g pumpkin, seeds removed and cut into wedges
8 cloves garlic, peeled
400 g can Wattie's Pesto Style Tomatoes
½ cup chicken stock or water
Wattie's frozen Baby Peas
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Ripened on the vine under the Hawke's Bay sun, Wattie's Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.
Method
Step 1
1. Preheat oven to 200°C. Trim the chicken pieces if necessary. Season and place in a large open roasting dish.
Step 2
2. Toss the prepared vegetables in a little oil (olive is nice) and place the vegetables around the chicken.
Step 3
3. Roast chicken and vegetables for 40 minutes. Mix the Wattie's Pesto Style Tomatoes d stock together. Pour over the chicken and vegetables. Return to the oven and continue cooking a further 15-20 minutes until chicken and vegetables are cooked. Serve with Wattie's Baby Peas.
Tips
What do I need?
Select All
1
750 g chicken thigh cutlets and/or drumsticks, skin on