I can’t rave about this recipe enough. It’s so easy: all you do is toss everything in the herb mixture, then bake it. One tray, all done.
I promise you’ll love it. And if you don’t like goat’s cheese, it’s perfectly yummy without it.
I’ve just prepped a casserole dish for dinner tonight, ready to pop in the oven. Can’t wait!
Recipe: Roast chicken with pumpkin and goat’s cheese
8 chicken marylands
400g pumpkin, cut into chunks
2 red onions, cut into wedges
1/4 cup of olive oil
3 cloves garlic, crushed
1 tablespoon sea salt
2 tablespoons chopped fresh sage
2 lemons, cut into wedges
3 zucchinis, cut into chunks
2 x 400g cans butter beans, drained
4 chunks of Meredith marinated goat’s cheese
METHOD: Preheat oven to 200C. Put chicken, pumpkin, lemon and onion into a roasting pan. Mix olive oil, salt, sage and garlic. Drizzle over roasting pan and toss to coat. Roast for 40 minutes. Add zucchini, olives and butter beans and gently toss with other ingredients. Roast until chicken golden and zucchini cooked. Top with goat’s cheese. Serve.
What’s for dinner at your place tonight?