Herb-Roasted Chicken with Pumpkin
Prep & Cook Time: 1 hour 35 minutes • Yields: 4-5 servings
Ingredients:
1 pkg. Fossil Farms' Whole Chicken, 3.5 lbs.
1 small pumpkin (2-3 lbs.)
1 lemon, halved
4 garlic cloves, peeled
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tbsp. olive oil
2 tbsp. melted butter
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
Salt & black pepper, to taste
1 cup chicken both or water
Optional:
½ tsp. red pepper flakes
1 roasted garlic head (garnish)
Equipment:
Measuring cups and spoons
Oven
Roasting pan or large oven-safe
skillet
Kitchen twine
Meat thermometer
Basting brush
Small mixing bowl
Cutting board
Chef's knife
Spoon
Aluminum foil
Serving plates
Method:
Preheat the Oven:
1. Preheat your oven to 425°F (220°C).
Prepare the Chicken:
2. Remove the giblets from the chicken cavity (if any) and pat the chicken dry with paper towels.
3. Rub the inside of the chicken cavity with salt and pepper.
4. Stuff the cavity with lemon halves, garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme.
Truss the Chicken:
5. Using kitchen twine, tie the legs of the chicken together to help it roast evenly. Tuck the wings under the bird to prevent them from burning.
Season the Chicken:
6. In a small bowl, mix the olive oil, melted butter, paprika, cumin, coriander, salt, pepper, and optional red pepper flakes. Rub this mixture all over the chicken, ensuring it's well-coated.
Prepare the Pumpkin:
7. Cut the pumpkin into wedges (removing the seeds but leaving the skin on).
8. Toss the pumpkin wedges with a little olive oil, salt, pepper, and the leaves from the remaining rosemary and thyme sprigs.
Roast the Chicken:
9. Place the chicken breast-side up in the center of a roasting pan. Arrange the pumpkin wedges around the chicken.
10. Pour the chicken broth (or water) into the bottom of the pan to keep everything moist during roasting.
Roast the Chicken:
11. Place the pan in the oven and roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when checked with a meat thermometer at the thickest part of the thigh.
12. Halfway through roasting, baste the chicken with the pan juices and turn the pumpkin wedges to ensure even browning.
Rest the Chicken:
13. Once done, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before carving. This helps the juices redistribute.
Serve:
14. Carve the chicken and serve with the roasted pumpkin wedges. Drizzle with any remaining pan juices for extra flavor. Enjoy your flavorful, herb-roasted chicken with tender, caramelized pumpkin!