Sage Roasted Chicken Thighs with Pumpkin Wedges & Zesty Lemon Ricotta

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut pumpkin into wedges and leek and carrot into 1cm thick slices. Toss together on a lined oven tray with oil. Season with salt and pepper and roast in the oven for an initial 15 minutes.
3. Pat chicken dry, trim any fat and season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until browned but not cooked through. Remove from pan and set aside.
4. When vegetables have been cooking for 15 minutes remove from oven and place browned chicken on top. Pick sage and sprinkle over top of chicken along with sunflower pumpkin seed mix. Return to oven and cook for 8-10 minutes, until chicken is cooked through and vegetables are tender. Rest chicken.
5. While chicken cooks place ricotta in a small bowl. Zest half the lemon and squeeze in first measure of lemon juice. Mix well and season to taste with salt and pepper. Set aside for serving.
6. Place rocket in a large bowl and add olive oil. Squeeze in second measure of lemon juice and toss. Set aside for serivng.
7. Thinly slice chicken thighs.
8. Vegetables topped with slices of chicken. Dollop over ricotta and serve with rocket.