Moroccan Roast Chicken with Pumpkin and Almonds
Step 1: Preheat a fan forced oven to 200C.
Step 2: Remove the chicken from the fridge and allow to sit for 30 minutes to come to room temperature.
Step 3: Place the chicken onto a lined baking tray, then pour over ¼ cup of Extra Virgin Olive Oil and season well with salt. Place the chicken into the preheated oven and cook for 20 minutes, then turn the chicken over onto its breast and cook for a further 20 minutes.
Step 4: Turn the chicken over again, pour over half of the Verjuice and cook for a further 25 minutes. Remove from the oven and turn the chicken onto its breast, allow the chicken to rest for 20 minutes.
Step 5: Meanwhile, de-seed the pumpkin and cut into large wedges of equal size and thickness. Place onto a large lined baking tray and drizzle with the remaining Extra Virgin Olive Oil, then season with salt and pepper.
Step 6: Place the pumpkin into the preheated oven and bake for 20 minutes, then deglaze with the remaining Verjuice and continue to bake for another 15 minutes or until caramelized and cooked through. Remove from the oven and set aside to keep warm.
Step 7: Carve the chicken into pieces by cutting away the marylands. Cut off the drumsticks, cut the thighs in half and the breast into 3 pieces. This will give you 12 pieces.
Step 8: To serve, place the chicken onto a serving platter or evenly divided between 6 plates and drizzle over the Moroccan Spice, Honey & Dijon Mustard Vinaigrette and 2 tablespoons of Extra Virgin Olive Oil. Place the pumpkin onto a serving platter and sprinkle with almonds, parsley and Pomegranate arils.
2.0kg free range chicken
125ml 1/2 cup Extra Virgin Olive Oil
to season sea salt and freshly ground black pepper
80ml 1/3 cup Verjuice
1.5kg ripe pumpkin
60ml 1/4 cup Moroccan Spice, Honey & Dijon Vinaigrette
40ml 2 tbspn Extra Virgin Olive Oil
1/3 cup almond flakes roasted
1/2 cup flat leaf parsley loosely packed
1/4 cup pomegranate arils (seeds)