Paleo herb roasted chicken with pumpkin salad

This tasty budget chicken dish is packed with nutrients as well as flavour. You can dress up the vegies by adding some chopped semi sun-dried tomatoes to the salad or a combination of baked pumpkin, red onion and eggplant.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Paleo herb roasted chicken with pumpkin salad
  • 8 scored chicken drumsticks
  • 2 tablespoons olive oil, plus 1 tablespoon extra
  • 1 clove, crushed garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon finely grated lemon zest
  • 500 gram seeded, peeled, cubed butter nut pumpkin
  • 150 gram baby spinach leaves
  • 2 tablespoon pumpkin seeds
  • 1 tablespoon balsamic vinegar


Paleo herb roasted chicken with pumpkin salad
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Place drumsticks in a shallow baking dish. In a small jug, combine oil, garlic, herbs and zest. Pour over chicken, turning to coat. Chill 30 minutes.
  • 3
    Arrange pumpkin on an oven tray. Drizzle with extra oil and season to taste.
  • 4
    Bake chicken and pumpkin for 25 minutes or until pumpkin is tender and lightly browned. Remove pumpkin from oven.
  • 5
    Bake chicken for a further 10-15 minutes or until cooked through.
  • 6
    In a salad bowl, toss leaves, pumpkin and seeds together. Drizzle with balsamic. Serve with chicken legs.

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