Winter traybake with chicken drumsticks, potato, pumpkin and mushrooms
During a cold winter evening, enjoy this delicious traybake with chicken drumsticks, potato, pumpkin and mushrooms.
Ingredients:
- 500g CêlaVíta potatoes
- 400 g chicken drumsticks
- 1 orange, grate and juice
- 1 tbsp brown sugar
- Salt and pepper, to taste
- 1 tsp dried chilli flakes
- 200 g shallots, peeled
- 200 g pumpkin, clean
- 4 spring onions
- 250 g mixed forest mushrooms, clean
- 2 tbsp olive oil
Extra needed:
Large baking tray and baking paper.
Preparation
Step 1:
Marinate the chicken drumsticks in a mixture of orange zest and juice, brown sugar, salt and chilli rings. Place in the fridge for at least an hour.
Step 2:
Preheat oven with top heat grill to 200 °C.
Halve the peeled spring shallots. Cut the pumpkin into coarse cubes. Cut the white of the spring onion into coarse pieces, cut the green of the spring onion into fine rings.
Mix the spring shallots, pumpkin, white of the spring onion, potatoes and mixed mushrooms with some olive oil and salt and pepper to taste.
Line the baking tray with baking paper. Spread all the vegetables on the baking tray. Remove the chicken drumsticks from the marinade, saving the marinade. Place the chicken drumsticks on top of the baking tray. Place the baking tray in the oven.
Step 3:
Bake the chicken legs and vegetables until tender and brown in the oven. This will take about 35 minutes. Halfway through the baking time, turn the chicken legs once and drizzle them with the remaining marinade.
Finish the traybake with the green spring onion rings. Serve the traybake on the table.
