Pumpkin, potatoes and chicken thighs from the oven

Ingredients for 6 servings:

• 1 Gorgonzola pumpkin, possibly 2 depending on size, or Hokkaido or Butternut
• 750 g potatoes, mainly waxy
• some olive oil
• n. B. Salt and pepper, black, freshly ground
• 1 tsp garlic paste or 2 crushed garlic cloves
• 4 sprigs rosemary
• 6 sprig(s) Thyme , leaves only
• 6 chicken legs
• some oil
• some paprika powder, sweet
• some paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

simple and very tasty pumpkin dish

Divide the pumpkin (1-2 pieces, depending on size), remove the seeds, peel, and cut into fairly small cubes. Peel the potatoes and cut into cubes (the same size as the pumpkin cubes). Place the pumpkin and potato cubes in a bowl and season generously with salt and pepper (distribute the salt and pepper evenly by shaking them and turning them around in the bowl). Brush a large casserole dish with olive oil and garlic paste (alternatively, peel and press two cloves of garlic and spread them in the casserole dish). Arrange the seasoned potato and pumpkin cubes in the casserole dish. Insert rosemary sprigs and scatter thyme leaves over the cubes. Place the casserole dish on the middle shelf of a preheated oven at 200°C (top/bottom heat) and bake the vegetables for 15 minutes. Meanwhile, wash the 6 chicken thighs (or drumsticks, but then count 12) under cold running water and pat dry with paper towels. Mix a little oil (olive oil is fine, but any vegetable oil will do) with salt, pepper, and paprika and generously brush the chicken thighs with it. After the first 15 minutes, place the chicken thighs loosely on the potato and pumpkin mixture, initially with the underside facing up. After about half an hour, turn the chicken thighs over. When the chicken thighs have a nice color (about another half hour later; I don’t want to commit to the exact minute, as every oven bakes differently), the dish is ready. We serve it with a small salad. Important note: All other types of pumpkin except Gorgonzola, especially butternut, can go straight into the oven with the chicken thighs and do not need to be pre-baked.