4 chicken legs
400g pumpkin, sliced
2 small red onions, cut into wedges
4 tsp olive oil
2 garlic cloves
juice and peel 1/2 lemon
1 tbsp runny honey
4 tsp Dr Trouble Lemon Chilli Sauce
250g ready-made chicken gravy
For the breadcrumbs
40g chorizo, diced
40g fresh breadcrumbs
handful fresh parsley, finely chopped
handful hazelnuts, roughly chopped
Serves 4 – Preparation time 30 minutes – Cooking time 45-50 minutes
Preheat the oven to 200ºC/180ºC fan/Gas Mark 6. Place the pumpkin and onion in a roasting dish and coat with half the olive oil. Roast in the oven for 15 minutes, or until softened and starting to brown.
Meanwhile, heat the remaining olive oil over a medium heat in a large ovenproof pan, and cook the chicken skin-side down for 10 minutes, or until golden brown. Turn the chicken over and cook for another 10 minutes.
Once the chicken is browned, remove from the heat. Add the garlic cloves, then nestle the roasted pumpkin, onions and lemon peel in amongst the chicken legs in the pan. Mix the honey with 2 tsp of the Dr Trouble Lemon Chilli Sauce and the lemon juice and brush over the chicken. Place back in the oven for 20 minutes, or until the chicken is cooked through.
Meanwhile, combine the chicken gravy with the remaining Dr Trouble Lemon Chilli Sauce and gently heat in a small pan.
In a separate pan, fry the chorizo for 5 minutes, until starting to crisp. Remove from the pan with a slotted spoon and set aside. Add the breadcrumbs to the pan with the fat from the chorizo, and fry for about 5 minutes until golden. Remove from the heat and mix with the crispy chorizo, chopped parsley and the hazelnuts. Set aside.
Once the chicken is cooked, pour the warm gravy over the chicken and roasted vegetables. Place back in the oven and cook for another 5-10 minutes, or until bubbling. Serve with creamy mash or couscous, and scatter with the nutty chorizo breadcrumbs.