Spicy Roasted Chicken with Roast Pumpkin Salad

By Dixie Elliott

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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