Ingredients
Serves 4
- 4 big Chicken legs on the Bone
- 1 whole Squash/pumpkin (cut into quarters) (Peel if using pumpkin)
- 80 grams of either ricotta/Grated parmesan/Gruyere or 80ml of Cream
- 1 garlic head cut in half
- 1 onion (sliced)
- 3 slices of smoked bacon cut into small pieces
- 1 Leek (sliced)
- 1 lemon (juice and zest)
- Handful of fresh parsley
- 150 ml of chicken stock
- 2 sprig of rosemary and/or 2 sprigs of thyme
- Loads of butter
- 2 teaspoons of Pimento (All spice powder)
- Two tablespoons of butter
- Thyme and/or Rosemary - a pinch of leaves for each leg
Method
- Preheat your oven to a medium/high heat.
- In roasting dish; add the garlic halves face side up, the slice onion, lemon zest, chicken stock and squash with a drizzle of oil and salt and pepper.
- Season the chicken with salt & pepper and place on top of the squash, so it sits on top and doesn't touch the stock.
- Cover each of the legs with the butter and sprinkle over the herbs.
- Roast for 35 mins until the chicken has cooked through and the squash is soft – Turn on the grill setting for the last 8-5 mins to get a nice crispy skin.
- While the chicken is resting for 5 minutes, Blend the squash stock with the cheese and a squeeze of lemon juice.
- With another knob of butter and cook the bacon for 3 mins then add the sliced Leek and finish with chopped parsley.
- Serve purée under the seared veg with the chicken.
