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: