Roasted chicken served with pumpkin & beetroot salad

Remember that in the case of meat, especially chicken I will always encourage you to select a reliable source. In my opinion it is better to eat it less often, but good quality.
I suggest chicken with salad and currently available vegetables such as pumpkin and beetroot. It will be delicious – I promise 🙂

Roasted chicken served with pumpkin & beetroot salad

Preparation:

Heat up the oven to 200 degrees

In the meantime, add chopped garlic, oregano, lemon juice, olive oil, salt and pepper to a bowl, mix the ingredients to form a marinade, add chicken. Place it in the fridge for 15 minutes.

In another bowl, prepare sliced and peeled pumpkin. sprinkle with fennel seeds and marjoram, add olive oil and  sea salt. Place the pumpkin on the baking paper and baked pumpkin for about 15 minutes.

In a third bowl, prepare beetroots – cooked and diced, add apple cider vinegar, salt, pepper.

At this time, heat the coconut oil on the pan. When the pan was extremely hot, add the marinaded chicken  (skin-side down). Fray the chicken over medium heat for 5 minutes on each side. Do not pour the marinade -leave it for the next phase of the baking the  chicken in the oven.

In a small saucepan melt maple syrup and walnuts until lightly caramelised, let it set aside

Place the chicken in the casserole dish, pour the marinade and bake it in the oven for about 6-8 minutes at 200 ° C

Combine all the pre-prepared ingredients  for the salad: lettuce, cooked beetroos, pumpkin and walnuts. Mix it and add the dressing