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🍽️ Roasted pumpkin, potatoes and chicken drumsticks

545 kcal · 105 min · 4 servings

Ingredients

• 1 Gorgonzola pumpkin (possibly 2 depending on size, or also Hokkaido or Butternut)
• 750 g potatoes, mostly waxy
• some olive oil
• to taste salt and pepper, black (freshly ground)
• 1 tsp garlic paste (or 2 pressed garlic cloves)
• 4 sprig/s rosemary
• 6 sprig/s thyme (only the leaves from it)
• 6 chicken drumstick(s)
• some oil
• some paprika powder, sweet
• some paprika powder, rose hot

Instructions

1. 1. Cut the pumpkin into bite-sized cubes.
2. 2. Remove the seeds and peel the flesh.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into cubes the same size as the pumpkin.
5. 5. Put both vegetables into a large bowl.
6. 6. Season the vegetables generously with salt and pepper.
7. 7. Shake the bowl to mix everything well.
8. 8. Brush a large baking dish with olive oil.
9. 9. Spread garlic paste in the dish.
10. 10. Spread the seasoned vegetables in the dish.
11. 11. Tuck rosemary sprigs between the cubes.
12. 12. Sprinkle thyme leaves over the top.
13. 13. Preheat the oven to 200 degrees Celsius.
14. 14. Place the dish on the middle rack.
15. 15. Bake the vegetables for 15 minutes.
16. 16. Rinse the chicken drumsticks under cold water.
17. 17. Pat the chicken drumsticks dry with kitchen paper.
18. 18. Mix oil with salt, pepper, and paprika powder.
19. 19. Brush the chicken drumsticks with the mixture.
20. 20. Place the chicken drumsticks on the vegetables after 15 minutes.
21. 21. Make sure the underside faces up.
22. 22. Turn the chicken drumsticks after about 30 minutes.
23. 23. Continue baking until the chicken drumsticks are golden brown.
24. 24. Serve the dish with a small salad.
25. 25. Use butternut pumpkin without pre-baking time.

Nutrition per serving

• kcal: 545
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 48 g