Ingredients

• 32 gram packet dry tomato soup mix
• 2 tsp paprika
• 4 chicken leg and thigh portions
• 4 thick pieces pumpkin
• 4 whole tomatoes
• 4 small bulbs garlic
• 1 cup chicken stock or water
• handful green olives
• handful chopped parsley, oregano or majoram

Method

1. MIx the soup mix and paprika together and use half of this to toss the chicken pieces in. Place the chicken pieces on a greased baking tray. Toss the pumpkin pieces in a little oil and place beside the chicken with the garlic bulbs.
2. Roast at 180ºC for 20 minutes. Cut a cross in the top of each tomato and add to the tray. Continue the cooking for a further 20-25 minutes or until all the items are cooked.
3. Mix the remaining soup mix with the chicken stock and stir in a saucepan over a low heat until thickened. Season with the olives and herbs.
4. Cut the tops from the bulbs of garlic and squeeze out the pulp to accompany the chicken, pumpkin and tomatoes. Add a handful of your favourite spring green vegetables with each serve.