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Spicy Roasted Chicken with Roast Pumpkin Salad

Spicy Roasted Chicken with Roast Pumpkin Salad recipe, brought to you by MiNDFOOD.

Spicy Roasted Chicken with Roast Pumpkin Salad

Try serving this delicious, harissa flavoured roast chicken with a hearty mix of lentils and roast vegetables. The middle eastern flavours make a nice change from the traditional roast potato accompaniment.

Serves 4

1/3 cup honey

1 orange, finely grated rind

and 1/3 cup orange juice

2 tsp dried oregano

1 tsp harissa paste

1 tsp ground cumin

1 tsp sea salt flakes

 2 garlic cloves, crushed

1.5kg free-range chicken

1.2kg piece of pumpkin, peeled,

deseeded, cut into 4cm pieces

olive oil cooking spray

1 large red capsicum

400g can lentils,

drained, rinsed

80g baby rocket

1 Preheat oven to 200C. Combine honey, rind, juice, oregano, harissa paste, cumin, sea salt and garlic in a bowl. Place chicken in a roasting pan. Rub honey mixture over chicken; cover loosely with foil. Roast for 
1 hour 20 minutes or until cooked through.

2 Line a baking tray with baking paper. Place pumpkin on tray and spray with oil. Roast for 30 minutes or until cooked. Place capsicum on tray; spray with oil. Roast for 30 minutes or until skin is charred. Transfer to a plastic bag. Stand until cooled. Peel skin from capsicum, remove seeds and cut into 3cm pieces. Place pumpkin, capsicum, lentils and rocket in a bowl and toss well. Serve salad on a platter with chicken on top.

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