TUSCAN ROAST CHICKEN AND VEGIES
SERVES 4
PREP & COOK: 1 HOUR 10 MINS
4 chicken thigh cutlets (1.2kg), skin on
750g baby chat potatoes, halved
1 head garlic, unpeeled, halved
2 tblsps Tuscan seasoning
2 tsps finely grated lemon rind
2 tblsps olive oil
800g Kent pumpkin, seeds removed, cut into thin wedges
3 medium zucchini, halved lengthways, cut into 4cm lengths
Steamed green beans and charred lemon halves (optional), to serve
Place the chicken cutlets, potatoes and garlic in a large roasting pan. Sprinkle with seasoning and lemon rind. Drizzle over olive oil. Season with pepper and