Fast Recipes

Roast chicken with autumn vegetables and rosemary


By Lisa Featherby
  • 30 mins cooking
  • Print


  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 chicken breasts on the bone and 2 chicken legs (about 1kg total)
  • ½ butternut pumpkin
  • 2 Chioggia beetroot (see note)
  • ½ Spanish onion
  • 1/3 cup (loosely packed) oregano
  • ¼ cup (loosely packed) rosemary
  • 2 small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • To serve: bitter-leaf salad (optional) and lemon wedges


  • 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.


Note Chioggia beetroot are available from select greengrocers and farmers' markets. If they're unavailable, substitute golden beetroot or parsnips.