Butternut Pumpkin & Chicken Roast Fantasy

Ingredients (serves 4)
  • 2 chicken thighs, diced
  • 1 butternut pumpkin, peeled, seeded and cut into cubes
  • 1 tablespoon chopped fresh thyme or rosemary
  • 1 red onion, thinly sliced
  • 1 tablespoon of good quality olive oil
  • Pinch of black pepper and salt
  • ¼ cup grated parmesan or mature cheddar


  • Preheat the oven to 200°C.
  • Coat the chicken thighs with olive oil, salt, pepper and thyme.
  • Place in the oven to cook for 35 - 45 minutes.
  • Combine the pumpkin and onion in a large bowl, coat with olive oil and sprinkle with rosemary, salt and pepper.
  • Stir through to toss all ingredients.
  • Prepare a baking dish or roasting tin that measures about 23 × 33 cm. Tip the vegetables into the baking dish and bake for 40 minutes, or until the pumpkin is tender, stirring halfway through.
  • Sprinkle the cheese over the vegetables and bake for a further 5 minutes until golden.
  • Serve immediately.

For even more flavour, add sweet corn!