Roast Chicken With Bake Potatoes And Pumpkin

1. 1

   Pre heat the oven to 250 degrees C

2. 2

   Cut the potatoes into small cube slices, season with extra virgin olive oil, salt and pepper, rosemary and 3 cloves of garlic. Set aside.

3. 3

   If the chicken skin isn't dry, tap with dry kitchen towel. Season with extra virgin olive oil, salt and pepper all around the outside skin massaging in with your hands. Add thyme, rosemary, salt, pepper and slices of lemon to the inner cavity of the chicken.

4. 4

   Place the potatoes and chicken in the oven at 250 degrees C for 10 minutes, then lower to 190 degrees C for 50 minutes.

5. 5

   While the chicken and potatoes are in the oven, slice the pumpkins into smallish cubes and slice the shallots. In a medium heated pan, add the shallots and pumpkin slices and seasons with salt and pepper to taste, let it cook for 5 minutes. Add 1/2 cup of white wine and cook for 10 minutes, if the pumpkin is getting too dry, add 1/4 cup of water and cook for another 5 minutes. Set aside.

6. 6

   Once the chicken is ready, remove from the oven and let it set for 10 minutes. This allows for the juices to settle down and re enter the meat. If you slice it immediately, all the juice will spill out leaving the meat dry.

* Per serving · 4 servings · Values may vary.

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