ROAST CHICKEN WITH VEGETABLES AND GARLIC

• 1 chicken, cut into 8 pieces
• 3 tablespoons olive oil
• 10 oz (315 g) orange sweet potatoes, peeled and cut into wedges
• 10 oz (315 g) pumpkin, peeled and cut into wedges
• 10 oz (315 g) potatoes, peeled and cut into wedges
• 1 tablespoon fresh thyme leaves
• 8 large garlic cloves, unpeeled and chopped(I know what you're thinking but believe me it's not a lot; when cooked it becomes sweet and mild)
• 1/2 teaspoon sea salt

Preheat the oven to 425º F (220º C). Bring a deep pan of lightly salted water to boil and cook the potatoes, sweet potatoes and pumpkin for 5 minutes, then drain thoroughly.
Put the chicken and the vegetables on a lightly oiled (olive oil) oven sheet, scatter with thyme leaves and garlic chops. Sprinkle with sea salt.
Cook in the oven for 1 hour and 15 minutes, turning every 20 minutes until all the chicken and vegetables are brown and crisp at the edges.
Serve with red wine.