Roast chicken with vegetables

INGREDIENTS

2 tablespoon olive oil
2-3 large potatoes peeled and cut into 2cm chunks
¼ pumpkin, peeled and cut into 2cm chunks
1 sweet potato, peeled and cut into 2cm chunks
2 large carrots peeled and cut into 2cm chunks
2 cloves garlic, crushed
2 tablespoons rosemary leaves
salt and pepper
4 chicken pieces, breast with the wing or maryland
1 cup cranberry sauce
¼ cup apple juice
Water (optional)


METHOD

Preheat oven to 200°c.

Heat 1 tablespoon of oil in a large non-stick frying pan. Fry vegetables until slightly browned; add garlic and rosemary; continue cooking for further 2 minutes. Transfer into baking tray.

Place remaining oil in the fry pan when hot add chicken pieces skin side down fry for 3-5 minutes or until lightly browned. Transfer into baking tray with the vegetables. Cook in pre-heated oven for about 20 minutes to 40 minutes or until chicken has cooked through.

Meanwhile to make sauce; mix cranberry with apple juice and little water, if using. In the same frying pan add sauce and boil to desired consistency.

Nola