Name: Zola Nene's chicken and butternut pan roast
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4 chicken thighs; 4 chicken drumsticks; 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; 60 ml honey

Recipe Disclaimer

Tap for method

Ingredients (9)

4	chicken thighs
4	chicken drumsticks
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
60 ml	honey

Tap for ingredients

Method:

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.

zola nene cookbook simply zola