AuthorKatriona MacGregorPreheat oven to 200 C/390F/gas mark 6.
Chop the butternut into thin wedges, discarding the seeds and ends. Place the wedges in a large roasting tray with the chicken legs.
Mix together the soy, olive oil, crushed garlic, oregano and sugar in a small bowl and pour this over the chicken and butternut, turning everything over to coat all sides in the soy mixture. Grind over some black pepper, make sure the chicken is skin side up, and place at the top of the oven.
De-seed the red pepper and chop into strips. After the chicken has been in the oven for 10 minutes, add the red pepper, pushing the strips down into the juices. Return to the oven for 20 minutes.
By then the squash should be soft, and the chicken skin brown and crispy. Take the tray out of the oven, scatter the lemon zest and chopped parsley over the top, and serve.
Ingredients
Directions
Preheat oven to 200 C/390F/gas mark 6.
Chop the butternut into thin wedges, discarding the seeds and ends. Place the wedges in a large roasting tray with the chicken legs.
Mix together the soy, olive oil, crushed garlic, oregano and sugar in a small bowl and pour this over the chicken and butternut, turning everything over to coat all sides in the soy mixture. Grind over some black pepper, make sure the chicken is skin side up, and place at the top of the oven.
De-seed the red pepper and chop into strips. After the chicken has been in the oven for 10 minutes, add the red pepper, pushing the strips down into the juices. Return to the oven for 20 minutes.
By then the squash should be soft, and the chicken skin brown and crispy. Take the tray out of the oven, scatter the lemon zest and chopped parsley over the top, and serve.