MY REAL LIFE KITCHEN

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Two of my favourites

Chicken Roast Chicken

I won’t bother denying it.

 

I LOVE roast chicken. The soft juicy meat and the salty, crispy skin – best.

 

I equally adore roast pumpkin. Sweet flesh and caramelised crunchy edges – skin and all.

 

This recipe is weekly staple.

 

Half a chook (the other becomes soup) and half a pumpkin, cuddling in a roasting tray together, releasing their deliciousness to create the most perfectly nutritious and satisfying meal.

 

I have so many variations for flavouring a roast chook, this one however, tops the list for me at the moment. The key ingredient is my mother in-laws homemade za’atar. Fragrant toasted sesame combined with dried herbs. You can get your hands on a great pre-made one  here

 

ZA’ATAR ROAST CHICKEN AND PUMPKIN

 

1/2 free range/organic chicken

1/2 pumpkin

3 cloves garlic

1/2 tbsp sweet paprika

3 tbsp za’atar

4 knobs organic butter

olive oil

 

Cut the chicken into 3-4 pieces and place in roasting tray with chunky-cut pumpkin. Smash the garlic cloves and place them whole into the roasting tray. Salt the chicken generously and then add the paprika, za’atar and olive oil over the chicken and pumpkin. Slide the knobs of butter under the skin on each of the chicken pieces.

Cook in a preheated oven on low heat (140/150 degrees) for 60-70min.

 

Best teamed with a delicious fattoush salad or steamed greens.

 

 

 

 



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