8 chicken thigh cutlets, skin off
800 g pumpkin, cut into large chunks
1 garlic head, separated into cloves
2 lemons, halved
6 fresh thyme sprigs
2 chorizo sausages, sliced
2 zucchini, cut into batons
4 cups baby spinach leaves
- Preheat the oven to 220°C (200°C fan forced). Place chicken, pumpkin and garlic cloves into a large roasting pan. Drizzle with 1 tablespoon olive oil and season well with pepper. Toss to coat. Squeeze over lemon juice and add the lemon halves and thyme to pan. Bake in the oven for 20 min.
- Add the chorizo and zucchini to the chicken mixture, tossing lightly to coat in juices. Return to the oven and bake for a further 30-35 min or until chicken is cooked through.
- Remove from the oven and stand for 5 min before stirring through the spinach. Serve chicken, chorizo and vegetables with the juices. Serve with fresh crusty bread if desired.