1 kg mixed seasonal vegetables, e.g. carrots, potatoes, kumara, onion, pumpkin, beetroot, parsnips, turnips
2 Tbsp oil
2 Tbsp curry powder
8 chicken drumsticks, skin removed
Cut the seasonal vegetables into large (3cm) pieces
2. Heat oven to 200°C
3. Mix all ingredients together in a large bowl 4. Spread out on a roasting dish so there is one layer of ingredients. If all the ingredients don’t fit into the roasting dish you may need to separate the chicken out. Bake for approximately 45 minutes or until the chicken is thoroughly cooked and the vegetables are soft. Turn them over in the roasting pan a couple of times while they are cooking. Serve with a salad or steamed frozen or fresh seasonal vegetables.