INGREADIENT

• 4 medium red potatoes, quartered
• 2 wedges pumpkin
• 1 medium sweet potato, cut into wedges
• 1 tbsp olive oil
• 2 chicken supremes
• 1 lemon
• 4 cloves garlic, unpeeled
• 3 sprigs thyme
• 1 bunch broccolini
• 150g green beans, trimmed
• 15g butter
• 2 tsp plain flour
• 1/4-1/2 cup chicken stock

Direction

1. Preheat oven to 200C. Place potatoes, pumpkin and sweet potato on an oven tray and toss with 1 tsp olive oil. Season well with salt and pepper, then bake for 20 minutes. Remove from oven, push vegetables to the edges of the tray, and place chicken pieces skin-side up in the centre. Rub skin with 1 tsp olive oil, season well with salt and pepper. Halve lemon and squeeze over the chicken and veggies, then tuck the squeezed halves in amongst the veggies with the garlic cloves and thyme. Return to the oven for 20 minutes.
2. Remove tray from oven. Toss broccolini and beans in remaining olive oil, then distribute it amongst the vegetables on the tray. Return to the oven for 10 minutes.
3. Transfer chicken, vegetables to a serving platter. Place tray on the stove and whisk butter and flour into the pan juices. Allow to simmer, adding a little stock or water, until you have a gravy consistency. Season with salt and pepper.