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2 tbsp olive oil
½ cup lemon juice
coriander, chopped
thyme, chopped
2 garlic cloves, chrushed
8 chicken legs
several very small onions
several very small potatoes
butternut pumpkin, cut into pieces
Agave syrup or honey |
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Preheat oven to 180°C.
Mix 1 tbsp oil, lemon juice, coriander, thyme and garlic. Dip chicken legs into sauce. Place chicken legs in a single layer onto a baking tray that has been coated with the remaining oil. Add onions, potatoes and pumpkin. Drizzle a little syrup over the pumpkin. Cover and bake for 20 minutes.Remove cover, baste chicken with cooking juices and bake for a further 40 minutes, uncovered.
This recipe makes excellent use of the undersized potatoes and onions from our garden beds.
Serves 4
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