Roast chicken drumsticks & butternut squash

Image 1: Roast chicken drumsticks with butternut squash

Food synopsis: Dry heat applied to chicken drumsticks massaged and marinaded with Italian herbs, freshly ground black peppercorns with a hint of lemon and olive oil.

The chicken flesh is steaming with juicy goodness, semi-encased by crispy skin which really shouldn't be eaten if you're looking after your health.

The pumpkin has that slightly dehydrated and shriveled look. But one bite through the crispy caramel skin reveal so tender  orange flesh soaked with the lemon and juices from the bottom of the pan.
~
My first roast, prepared without help from those more experienced at cooking than myself.


By Hestia, I had no idea how quick and easy it was to prepare a roast dinner! Sure there is roasting time involved, but preparation time is next to nothing (n.b. Hestia is the Ancient Greek goddess of the the hearth and the right ordering of domesticity)

The best thing about this dish was I could go on the exercise bike and treadmill whilst my lovely chicken legs were roasting away...

Recipe
Sourced from my own common sense and will to experiment.
Prep time: 15 mins
Roasting time: ~1 hr
Serves: At least 4

Equipment
1 Roasting tray
1 Reusable baking mat

Ingredients
8 chicken drumsticks
~400g butternut pumpkin cut into ~5x3x1 cm chunks - no need to peel, nor be too precise
1/2 large lemon (~8cm diametre), juice squeezed over chicken then quartered
1 tb Mixed Italian herbs
1 level tsp salt, sprinkle-able
1 tb olive oil, drizzle-able

Method

1. Prepare your roasting tray by lining it with the baking mat
2. Arrange the chicken drumsticks evenly across the mat  and the pumpkin pieces between the chicken
3. Drizzle and sprinkle the flavourings listed above
4. Use your hands to massage the chicken to really get on the flavours
5. Cut the remains of the lemon into wedges and arrange haphazardly between the chicken and pumpkin.
6. Cover the tray with a sheet of foil, shiny side touching the food. the tray does not need to be enclosed completely, just helps to reflect the heat into the tray for faster cooking.
7. If required, store in a cold fridge for up to 8 hours. Take out when ready to roast.

Roasting:
Keep the foil on
180°C, Bottom shelf for ~30 mins
220° C, bottom shelf for another 30 minutes our until cooked.