We have enjoyed this dish twice now, it is ideal to use lemons and pumpkins from our garden.
We have served it mashed potato and some greens, in this case beans.
The first time we made it I used the juices to make a lovely gravy, which was super yummy and had a nice lemony flavour to it.
This time B2 and B3 did most of it, and then I realised too late about the gravy, the juices served with it were still nice though.
This recipe was originally from BHG mag and I double it to feed 8 of us.
Pumpkin, chicken and lemon bake
1.6 kgs chicken pieces
1T olive oil
1 kg of pumpkin
1 C white wine
1. Pre-heat oven to 180C. Combine paprika, sumac and salt and sprinkle over chicken. Heat a large heavy based frying pan over medium heat and cook chicken on all sides until golden. Transfer to oven proof dish (I use a large roasting pan)
2. Leaving skin on cut pumpkin into 1.5 cm thick slices. add to chicken. Thinly slice 2 lemons and add to dish. Juice remaining lemon and pour over chicken with white wine.
3 Bake for 50-55 minutes or until the juices run clear when a thigh piece is pieces with the tip of a knife. Allow to stand for 5 minutes before serving.