Honey roast chicken with roasted pumpkin salad

Give yourself the night off with this fuss-free roast. Simply whip up some delicious veggies to go with it for a dinner the family will love.

Honey roast chicken with roasted pumpkin salad

Serves

4

Prep

10m

Cooking

30m

Ingredients

  • 1kg Kent pumpkin, cut into wedges
  • 1 medium red onion, cut into wedges
  • 2 tbs olive oil
  • 1 Coles Honey Hot Roast Chicken, warmed
  • 1/3 cup (35g) walnuts, toasted
  • 80g Coles Danish Fetta, crumbled
  • 2 tbs pepitas (pumpkin seeds), toasted
  • 1/4 cup (60ml) olive oil, extra
  • 2 tbs white wine vinegar
  • 1 tbs honey
  • 2 tsp wholegrain mustard
  • Mint leaves, to serve

Method

STEP 1

Preheat oven to 220°C. Line a large baking tray with baking paper. Place the pumpkin and onion on the tray and drizzle with oil. Season. Bake for 25-30 mins or until tender.

STEP 2

Place the chicken on a serving platter with the pumpkin and onion. Sprinkle the vegetables with walnuts, fetta and pepitas. 

STEP 3

Combine the extra oil, vinegar, honey and mustard in a small bowl. Drizzle over the vegetables and sprinkle with mint to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.