- 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
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.