- 1 butternut
- 1 T olive oil
- 4 cloves crushed garlic
- 2 sprigs fresh rosemary
- Sea salt and freshly ground black pepper
- 4 free-range chicken leg portions
- 50 g butter
- 1 T fresh grated horseradish
- ½ cup crème fraîche
Preheat the oven to 180°C. Peel and dice butternut into bite-sized cubes, toss with olive oil, cloves crushed garlic, sprigs fresh rosemary and season with sea salt and freshly ground black pepper.
Place in an ovenproof dish. Rub free-range chicken leg portions with butter cut into slivers, and season. Place on top of the bed of butternut and roast for 30 minutes, until golden and tender. Fold fresh grated horseradish into crème fraîche and serve dollops with the warm chicken.