roast chicken with pumpkin and peppersrating:
From the 'Good Housekeeping Cookery Club Healthy Eating' cook book
Serves 4 (345cals per serving)
prepration time 20 mins; cooking time one to one and a quarter hours
1 yellow pepper
1 red pepper
575g (approx) pumpkin or butternut squash
1 red onion
1 red chilli
salt and pepper
2 teaspoons jerk seasoning
300ml chicken stock
Preheat the oven to 180C/350F/gas mark 4
Halve and deseed the peppers and cut them into chunks of about 2.5cm.
Peel the pumkin or squash and cut into wedges. Ditto the red onion.
Halve, deseed and thinly slice the chilli.
Put all the vegetables into a raosting tin leaving some space in the middle for the chicken.
Thinly pare a few strips of rind from both the orange and lime, cut it into very thin strips and set aside.
Grate the remaining rind of both oranges and lime and toss it over the vegetables.
Squeeze the juice of the lime and oranges and pour about half to two-thirds of it over over the vegetables then season them with salt and pepper.
Place the chicken into the centre of the dish and cover with the reamining juice then rub in the jerk seasoning.
Cook for 1 to 1 1/4 hours, basting with cooking juices every twenty minutes or so.
Before serving use the juices in the pan mixed with chicken stock and the orange and lime strips that you set aside earlier to make 'gravy' - put them all into a pan and bring to the boil and simmer for ten minutes.
You won't need potatoes with this (and it's not often I turn down roast potatoes). The cookbook suggests serving with a green vegetable but that doesn't feel right to me so I sometimes have carrots. I guess they could be cooked with the vegetable mix.