Roast Chicken with Oregano and Butternut Pumpkin

By Dixie Elliott

Roast Chicken with Oregano and Butternut Pumpkin recipe, bought to you by MiNDFOOD.

Serves 4 (with leftovers)

1 x 2kg chicken

1 brown onion, halved

1 lemon, cut into wedges

1 bunch fresh oregano

1 butternut pumpkin, halved lengthways

2 tbs olive oil

Preheat oven to 200°C. Rinse chicken inside and out under cold running water. Pat dry with paper towel and place into 
a large roasting pan. Place onion and lemon wedges into cavity and secure 
legs with kitchen twine, tying in a 
bunch of oregano.

Remove seeds from pumpkin. Cut pumpkin into 2cm-thick slices and cut each slice in half. Place in roasting pan with chicken. Drizzle oil over chicken and pumpkin. Toss pumpkin to coat with oil. Bake for 1 hour 15 minutes or until chicken is cooked when tested in the thickest part with a skewer. If juices 
run pink, cook until juices run clear.

Transfer chicken to a chopping board. Cover with foil and set aside for 5-10 minutes before carving or cutting. This allows the juices to settle. Carve chicken as desired and serve with pumpkin wedges.

Use any leftovers in the following recipe:

Chicken, Pumpkin and Bok Choy Noodle Salad

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.