Roast chicken with autumn vegetables and rosemary

1.Preheat oven to 250C. Heat a large cast-iron ovenproof frying pan over high heat, add 2 tbsp oil, then season chicken to taste and cook skin-side down until golden (3-4 minutes). Turn, then transfer to oven and roast until almost cooked through (14 minutes).

2.Meanwhile, dice pumpkin, beetroot and onion and combine in a bowl with remaining oil and remaining ingredients. Season to taste and scatter over chicken, then roast until vegetables are tender and chicken is cooked through (16 minutes). Serve with a bitter-leaf salad and lemon wedges alongside.