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Lemon and rosemary chicken with pumpkin salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Peanut free
  • Lactose free
  • Dairy free

This citrus and herb chicken with pumpkin salad makes for a refreshing and filling main. Made with zesty lemon and rosemary, this delicious meal is ideal for relaxed entertaining.

  • Serves6
  • Cook time1 hour 40 minutes
  • Prep time15 minutes, + cooling & 10 mins resting time
Lemon and rosemary chicken with pumpkin salad

Ingredients

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 cups (140g) sourdough breadcrumbs (made from day-old bread)
  • 1 1/2 tbs rosemary leaves
  • 1 lemon, zested, juiced
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2kg Coles Australian RSPCA Approved Whole Chicken
  • 1 cup (250ml) dry white wine
  • 1 1/2 cups (375ml) chicken stock
  • 1kg Kent pumpkin, seeded, cut into 4cm pieces
  • 2 red onions, cut into large wedges
  • 400g can chickpeas, rinsed, drained
  • 2 tsp ground paprika

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.

Method

  1. Step 1

    Preheat oven to 200°C. Heat 2 tsp oil in a medium frying pan over medium heat. Add the brown onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Set aside to cool slightly. Transfer to a bowl with the breadcrumbs, rosemary, lemon zest, 1 tbs lemon juice, hazelnut and egg and stir to combine.
  2. Step 2

    Pat the chicken cavity dry with paper towel. Spoon the breadcrumb mixture loosely into the cavity (any leftover breadcrumb mixture can be placed in a ramekin and baked until golden). Place the chicken in a roasting pan and tie the legs together with kitchen string. Drizzle with half the remaining oil and season. Pour wine and stock around the chicken.
  3. Step 3

    Roast, brushing occasionally with pan juices, for 1 1/2 hours or until chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover loosely with foil. Set aside for 10 mins to rest.
  4. Step 4

    Meanwhile, line a large baking tray with baking paper. Arrange pumpkin, red onion and chickpeas on lined tray. Drizzle with remaining oil and sprinkle with paprika. Toss to combine. Season. Roast, turning occasionally, for 45 mins or until the pumpkin is tender.
  5. Step 5

    Place the chicken on a serving platter. Arrange the pumpkin mixture around the chicken. Drizzle with any pan juices to serve.

    Serve with baby rocket leaves

    Swap me: To make this dish without alcohol, swap the wine for extra chicken stock.

Nutrition Information

Per Serve

Energy: 2249kJ/538 Cals (26%)

Protein: 28g (56%)

Fat: 26g (37%)

Sat fat: 5g (21%)

Carb: 35g (11%)

Sugar: 14g (16%)

Fibre: 17g (57%)

Sodium: 514mg (26%)

Lemon and rosemary chicken with pumpkin salad

Lemon and rosemary chicken with pumpkin salad
  • Serves6
  • Cook time1 hour 40 minutes
  • Prep time15 minutes, + cooling & 10 mins resting time
Ingredients
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 cups (140g) sourdough breadcrumbs (made from day-old bread)
  • 1 1/2 tbs rosemary leaves
  • 1 lemon, zested, juiced
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2kg Coles Australian RSPCA Approved Whole Chicken
  • 1 cup (250ml) dry white wine
  • 1 1/2 cups (375ml) chicken stock
  • 1kg Kent pumpkin, seeded, cut into 4cm pieces
  • 2 red onions, cut into large wedges
  • 400g can chickpeas, rinsed, drained
  • 2 tsp ground paprika
    Description

    This citrus and herb chicken with pumpkin salad makes for a refreshing and filling main. Made with zesty lemon and rosemary, this delicious meal is ideal for relaxed entertaining.

    Method
    1. Step 1

      Preheat oven to 200°C. Heat 2 tsp oil in a medium frying pan over medium heat. Add the brown onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Set aside to cool slightly. Transfer to a bowl with the breadcrumbs, rosemary, lemon zest, 1 tbs lemon juice, hazelnut and egg and stir to combine.
    2. Step 2

      Pat the chicken cavity dry with paper towel. Spoon the breadcrumb mixture loosely into the cavity (any leftover breadcrumb mixture can be placed in a ramekin and baked until golden). Place the chicken in a roasting pan and tie the legs together with kitchen string. Drizzle with half the remaining oil and season. Pour wine and stock around the chicken.
    3. Step 3

      Roast, brushing occasionally with pan juices, for 1 1/2 hours or until chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover loosely with foil. Set aside for 10 mins to rest.
    4. Step 4

      Meanwhile, line a large baking tray with baking paper. Arrange pumpkin, red onion and chickpeas on lined tray. Drizzle with remaining oil and sprinkle with paprika. Toss to combine. Season. Roast, turning occasionally, for 45 mins or until the pumpkin is tender.
    5. Step 5

      Place the chicken on a serving platter. Arrange the pumpkin mixture around the chicken. Drizzle with any pan juices to serve.

      Serve with baby rocket leaves

      Swap me: To make this dish without alcohol, swap the wine for extra chicken stock.