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Honey roast chicken with roasted pumpkin salad

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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.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Honey roast chicken with roasted pumpkin salad


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Place the chicken on a serving platter with the pumpkin and onion. Sprinkle the vegetables with walnuts, fetta and pepitas.
  3. Step 3

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