60 ml(¼ cup) extra-virgin olive oil2chicken breasts on the bone and 2 chicken legs (about 1kg total)½butternut pumpkin2Chioggia beetroot (see note)½Spanish onion1/3 cup(loosely packed) oregano¼ cup(loosely packed) rosemary2small red chillies, finely chopped1garlic clove, finely choppedTo serve:bitter-leaf salad (optional) and lemon wedges
Preheat oven to 250C. Heat a large cast-iron ovenproof frying pan over high heat, add 2 tbsp oil, then season chicken to taste and cook skin-side down until golden (3-4 minutes). Turn, then transfer
to oven and roast until almost cooked through (14 minutes).
Meanwhile, dice pumpkin, beetroot and onion and combine in a bowl with remaining oil and remaining ingredients. Season to taste and scatter over chicken, then roast until vegetables are tender and chicken is cooked through (16 minutes). Serve with a bitter-leaf salad and lemon wedges alongside.
Note Chioggia beetroot are available from select greengrocers
and farmers' markets. If they're unavailable, substitute golden
beetroot or parsnips.