Roast Chicken with Winter Veggies

Preheat oven to 200 C.

Heat half the oil in a large frypan over high heat. Season chicken and brown in the pan for a couple of minutes both sides, until golden.

Transfer chicken to a baking dish or tray, then place pumpkin, beetroot, onion and garlic around the chicken and drizzle with remaining oil. Scatter with oregano.

Roast for 25-30 minutes or until chicken and vegetables are cooked through. Serve immediately.

Energy 2054.91kj Calories 490.8cal Protein 42.88g Fibre 11.72g Fat 20.45g Saturated Fat 4.48g Carbs 28.94g Sugar