|1||medium butternuts — cut into 8 unpeeled wedges|
|4 sprigs||fresh rosemary|
|salt and freshly ground black pepper|
|5 ml||fennel seeds|
|5 ml||dried chilli flakes|
|lemon — zest and juice|
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.