Prep time15 min15 minute, + cooling & 10 mins resting time
+ cooling & 10 mins resting time
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.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
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.
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.
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.
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.
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.
Prep time15 min15 minute, + cooling & 10 mins resting time
+ 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
Method
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.
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.
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.
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.
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.
