PUMPKIN AND CHICKEN ROAST IN SAGE AND CIDER VINEGAR

This time of the year I got nice pumpkins from my garden. I used one-half of the pumpkin for roasting. The pumpkin, onions and garlic bulbs were tossed in sage and pepper and olive oil and the chicken in apple cider vinegar. If one does not like pumpkin, potatoes or sweet potatoes can be used instead. It is quite a filling meal. 

Serves 2

Time: 35-40 minutes

Enough pumpkin wedges to serve 2

2 onions quartered, keeping the joint intact

2 garlic bulbs halved

2-3 tbs olive oil

1 tbs dry sage

1 tsp pepper

2 tbs apple cider vinegar

1/2 tsp cayenne pepper

Method

Toss the pumpkin wedges, onions and garlic in the mixture of 2 tbs olive oil, sage, pepper and salt. Arrange them in a baking dish and roast them till charred at the edges and softened in preheated oven at 200'C.

 

Now take the remaining sage and olive oil mix and add the vinegar and the cayenne pepper and marinate the chicken breasts for few minutes. As the wedges are almost done in the oven, tip the chicken in a baking pan and roast till cooked through. This will take about 10-15 minutes in 200'C oven temperature.

Remove the vegetables and the chicken from the oven and serve one chicken breast with roasted pumpkin and onion wedges and garlic on the side. Drizzle the pan juices on the top.