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🍽️ Crispy Chicken with Roast Potatoes and Pumpkin

680 kcal · 30 min · 4 servings

Ingredients

• 500 g small potatoes (, mostly waxy)
• salt
• 1 roast chicken (approx. 900g)
• pepper from the mill
• juice of 1 lemons
• 4 tbsp ghee
• 1 small sprig rosemary
• 600 g pumpkin flesh
• 4 red onions
• 2 tbsp oil
• 100 ml vegetable broth (instant)
• 1 clove garlic
• cayenne pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot of salted water.
3. 3. Boil the potatoes for 15 minutes.
4. 4. Drain the cooking water.
5. 5. Rinse the chicken under running water.
6. 6. Pat the chicken dry with a kitchen towel.
7. 7. Squeeze the juice of half a lemon over the meat.
8. 8. Season the chicken with salt and pepper.
9. 9. Rub the marinade into the meat.
10. 10. Heat ghee in a pan.
11. 11. Fry the chicken on all sides until golden brown.
12. 12. Place the fried chicken in a baking dish.
13. 13. Arrange the boiled potatoes around the chicken.
14. 14. Sprinkle fresh rosemary sprigs over the meat and potatoes.
15. 15. Preheat the oven to 200 degrees (convection: 180 degrees).
16. 16. Roast the chicken in the oven for 35 to 40 minutes.
17. 17. Pour some water into the baking dish if it looks too dry.
18. 18. Cut the pumpkin into small cubes.
19. 19. Peel the onions.
20. 20. Slice the onions into rings.
21. 21. Heat oil in a pan.
22. 22. Sauté the onion rings in the oil.
23. 23. Add the pumpkin cubes to the pan.
24. 24. Pour the broth over the vegetables.
25. 25. Add the remaining lemon juice.
26. 26. Peel the garlic.
27. 27. Press the garlic directly into the pan.
28. 28. Season the vegetables with salt and pepper.
29. 29. Cook the vegetables covered for 15 to 20 minutes.
30. 30. Stir the chicken pan juices into the vegetables.
31. 31. Taste the vegetables again and adjust seasoning.
32. 32. Cut the chicken into portions.
33. 33. Serve the chicken with the potatoes and pumpkin.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 48 g