Roast chicken and vegetable salad

Method

1. Heat oven to 225°C
2. Cut chicken, onion, pumpkin, capsicum and kumara into bite sized pieces
3. Spread out on a roasting dish and toss with oil
4. Roast for approximately 30 minutes or until cooked through and browned.  You will need to turn the pieces over once or twice during the cooking
5. Remove from oven and mix through the lemon juice and salad leaves before serving