Wednesday, November 3, 2010

Roasted chicken, pumpkin, red onion and potatoes



1 chicken, cut into portions
1 butternut squash
1 red onion
1 tsp thyme
1 large Russet potato
mushrooms (optional)
1 tsp ground coriander seeds
2 cloves garlic
3 tbsp sunflower oil
S&P
2 cups vegetarian broth or water


Season chicken with salt and pepper and braise in oil until golden color.
Cut onion and butternut squash and potato in large cubes. Set with half cooked chicken in a baking dish. Add water and thyme. Cover with aluminium foil or lid. Cook it in oven 450F about 40 min or until it is done.


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