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.
Heat the oven to 190C. In an oven dish, add the pumpkin and red onion, drizzle with oil and roast for 30 minutes.
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.
Just before serving toss through the spinach.
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