Name: Lemon chicken
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Ingredients: 4 large chicken drumsticks, skin removed; 6 chat (baby) potatoes, halved; 1 lemon, quartered; 1 tablespoon lemon juice; 1 tablespoon finely chopped thyme, plus 1 teaspoon extra; 2 cloves garlic, crushed; 1/3 cup vegetable or olive oil; 300 gram pumpkin, peeled, cut into 3 cm pieces; 1 cup frozen broad beans, thawed, peeled; 1 teaspoon garlic salt; 1/4 cup gravy powder

Ingredients

4 large chicken drumsticks, skin removed

6 chat (baby) potatoes, halved

1 lemon, quartered

1 tablespoon lemon juice

1 tablespoon finely chopped thyme, plus 1 teaspoon extra

2 cloves garlic, crushed

1/3 cup vegetable or olive oil

300 gram pumpkin, peeled, cut into 3 cm pieces

1 cup frozen broad beans, thawed, peeled

1 teaspoon garlic salt

1/4 cup gravy powder

Method

1.Preheat oven to 200°C or 180° fan forced. Place chicken, potato, lemon, juice, thyme, garlic and half the oil in a large roasting pan; toss to coat. Bake for 35 minutes. Remove and discard lemon.

2.Increase oven temperature to 220°C or 200°C fan forced. Add pumpkin to pan; toss to combine. Bake for 15 minutes. Add broad beans to pan; sprinkle with garlic salt. Bake for 5 minutes more or until pumpkin is tender and chicken is golden and cooked.

3.Place gravy powder in a heatproof jug. Whisk in 1 cup boiling water until combined. Stand for 2 minutes or until mixture thickens slightly. Stir in extra thyme. Serve chicken with vegetables and gravy.