Roast Chicken with Pumpkin and Pear


20 MINUTES

PREPARATION TIME

25 MINUTES

COOKING TIME

4-6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1.8kg Ingham’s Fresh Whole Chicken

  • 1 kg pumpkin, cut in wedges

  • 2 red onions, cut in wedges

  • 4 pears, cut in wedges
  • 
150g baby spinach leaves
  • 
half a cup walnuts,

  • 4 lemons, halved


METHOD

  1. Use a sharp pair of kitchen scissors to remove the chicken’s backbone, cutting chicken in half. Place chicken skin up on BBQ and cook on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through. Turning occasionally.
  2. Heat the oven to 190C. In an oven dish, add the pumpkin and red onion, drizzle with oil and roast for 30 minutes.
  3. Once the chicken is cooked on the BBQ, place in the oven dish with the vegetables and add the pears, lemons and walnuts with a little more oil and a sprinkle of salt and place in the oven for about 5 minutes, tossing once.
  4. Just before serving toss through the spinach.




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