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Zola Nene's chicken and butternut pan roast


Chicken and butternut pan roast recipe

Ingredients 10
Servings 4
Time 45 min

Ingredients

  • 4
    chicken thighs
  • 4
    chicken drumsticks
  • 1
    medium butternut, cut into 8 unpeeled wedges
  • 4
    sprig
    rosemary
  • salt and pepper
  • 60
    ml
    olive oil
  • 5
    ml
    fennel seeds
  • 5
    ml
    chilli flakes
  • zest and juice of 1 lemon
  • 60
    ml
    honey
 

Method

15 min
 

1. Preheat the oven to 200°C.


2. Arrange the chicken portions, butternut and rosemary on a large baking tray, then season well.


3. In a bowl, mix together the olive oil, fennel seeds, chilli, lemon juice and zest, and honey. Drizzle over the chicken and butternut and toss well to coat. Roast in the oven for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

A recipe extract from 'Simply Zola' by Zola Nene, published by Penguin Random House. The book retails for R290.


 

Read more on: butternut  |  one-pan  |  chicken  |  recipes
 

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