OREGANO CHICKEN & PUMPKIN TRAYBAKE

SERVES 4

PREP AND COOK: 55 MINS

• 180g grilled artichokes • 1½ tblsps olive oil • 2 tsps cumin seeds • 1 tsp dried oregano • 8 chicken drumsticks • 1 butternut pumpkin, cut into 3cm pieces (leave the skin on – it adds flavour)

• 150g pitted mixed olives, roughly chopped

1 Heat the oven to 200°C. Drain artichokes, reserving 11/2 tblsps of the oil. Combine with the olive oil, cumin and oregano in a jug. Arrange the chicken and pumpkin in a large roasting pan. Drizzle over oil, toss to combine. Season with salt and pepper.

2 Cook in the oven for about 45 minutes, or until chicken is cooked.

3 Add artichokes and olives to pan. Toss to combine. Return pan to the oven for a further 5 minutes, or until hot.

4 To serve, stir in baby rocket leaves, if desired.