Spatchcocked Pumpkin Chicken
Spatchcocked Pumpkin Chicken is simple to make and is packed with fabulous seasonal flavours! Spatchcocking a chicken is really easy, try using a pair of scissors to cut the chicken.
Ingredients
- 1 large corn fed chicken, spatchcocked and slashed
- 100ml olive oil
- 50g butter softened
- Small bunch of sage
- 2 lemons 1/2d
- 1 pumkin sliced
- 50ml olive oil salt and pepper
Dressing
- 25ml pumpkin oil
- 50ml vegetable oil
- 25ml white wine vinegar
- 1 tsp Dijon mustard
To serve
- Pumpkin seeds toasted
- Chestnuts sliced
Method
Pre-heat the oven to 200c.
Fill a roasting tray with all the pumpkin, lemons and sage.
Top with the chicken, drizzle in oil, dot with butter, season and roast for 45 minutes to 1 hour.
Whisk the ingredients together for the dressing. To serve, sit the chicken and pumpkin with the lemons on a platter, mix the dressing into the roasting juices, spoon over the dressing, nuts, seeds and sage.
Ingredients
- 1 large corn fed chicken, spatchcocked and slashed
- 100ml olive oil
- 50g butter softened
- Small bunch of sage
- 2 lemons 1/2d
- 1 pumkin sliced
- 50ml olive oil salt and pepper
Dressing
- 25ml pumpkin oil
- 50ml vegetable oil
- 25ml white wine vinegar
- 1 tsp Dijon mustard
To serve
- Pumpkin seeds toasted
- Chestnuts sliced
Method
Pre-heat the oven to 200c.
Fill a roasting tray with all the pumpkin, lemons and sage.
Top with the chicken, drizzle in oil, dot with butter, season and roast for 45 minutes to 1 hour.
Whisk the ingredients together for the dressing. To serve, sit the chicken and pumpkin with the lemons on a platter, mix the dressing into the roasting juices, spoon over the dressing, nuts, seeds and sage.
