This is a great family friendly meal. We had miniature pumpkins at our local supermarket, so I have used them in this recipe and they were amazing! Brussel sprouts cooked in a little olive oil, balsamic vinegar and bacon would have been great with this dish as well! The quantities below fed 4 of us with leftovers, which we used for lunch the next day.
- 1 x 1.6kg whole free range chicken
- 1 lemon, cut into 4 wedges
- 2 stalks of rosemary, approx 10 cm long
- 1 miniature pumpkin, washed and cut into wedges
- 1 sweet potato (kumara), washed and cut into chunks
- vegetables for serving
- olive oil
- salt and pepper
Preheat the oven to 240 degrees celcius. Wash the chicken, pat dry with paper towel and brush with a little olive oil, salt and pepper. Place the rosemary and lemon wedges inside the chicken, squeezing the lemon wedges to release some of the juice into the cavity before dropping them in. Place the chicken into a shallow dish or roasting dish and reduce the oven to 200 degrees celcius. Cook for 1 hour and 20 minutes, covering with tinfoil and resting for 15 minutes prior to serving.
Toss the pumpkin wedges and kumara chunks in a little olive oil and place on an oven tray covered in tinfoil, adding to the oven when the chicken has been cooking for 45 minutes.
Serve with steamed vege.