Lemon Chicken, Leek and Pumpkin Bake

45 minutes + 1 hour Serves 6


  • 1 Tbsp extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1/2 tsp chilli flakes, optional
  • 1/3 cup lemon juice
  • 2 tsp lemon zest
  • 8 Macro Free Range Chicken Drumsticks, skin removed
  • 600 g pumpkin, peeled, cut into 2-3cm chunks
  • 2 leeks, cut into thick slices
  • 1 Tbsp fresh thyme
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 1 packet Vitalvegetables Vitalimmunity Slaw
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Combine oil, garlic, chilli flakes, lemon juice and zest in a large, shallow glass bowl. Add chicken; stir to coat. Cover bowl and refrigerate for 20 minutes, longer if time allows.

Preheat oven to 190°C (170°C fan-forced). Place chicken in a large baking dish with pumpkin and leeks. Sprinkle over thyme. Bake for 40 minutes or until chicken is cooked through.

Divide bake among 4 plates, scatter with chopped parsley and serve with slaw.

By The Healthy Food Guide TV Series

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