Ingredients

Method

• 8 chicken thighs
• 500 g butternut, peeled and cubed
• 200 g baby Rosa tomatoes
• 100 g pine nuts
• 8 unpeeled garlic cloves
• 2 sprigs rosemary
• 1 bay leaf
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• rice, to serve

Method

Ingredients

Preheat the oven to 180ºC.

Place the chicken in a roasting pan with the butternut, tomatoes, pine nuts, garlic, rosemary and bay leaf.

Drizzle over the olive oil and season to taste.

Roast for 30 - 40 minutes.

Squeeze the garlic over the chicken before serving with a bowl or steaming rice, if you like.