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| Prep | 5 min | |
| Cook | 65 min |
Method
Preheat oven to 180°C.
Place lemon zest, lemon juice, garlic, thyme, parsley and half the oil in a blender or food processor and blend until smooth.
Grease a large ovenproof baking dish with the remaining oil, arrange chicken pieces in the dish and spoon on herb mixture. Rub mixture into chicken pieces and season lightly. Add onions and pumpkin to dish and cover with foil. Roast for 15 minutes. Remove foil, baste chicken with cooking juices, and bake for a further 30 to 35 minutes.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.8 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 282 |
| Protein | 37.5 g |
| Total fat | 7.8 g |
| - Saturated fat | 1.6 g |
| Total carbohydrates | 12.1 g |
| - Total sugars | 10 g |
| Fibre | 4.9 g |
| Sodium | 86 mg |
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