Chicken with Honey-Roasted Pumpkin

Serves: 4

Preparation time: 60 minutes
Cooking time: 45 minutes


Menu Signatures Rustic Chips

For the marinated chicken;

4 garlic cloves

2 sprigs thyme, leaves only

3 tbsp white wine

4 chicken supremes, breast and wing

salt and freshly ground pepper

2 tbsp olive oil

For the roasted pumpkin;

¼ pumpkin

50g butter

2 tbsp runny honey


For the chicken marinade;
1. Crush the garlic cloves with the thyme leaves and a pinch of salt in a mortar and pestle to form a smooth paste, add the white wine stir to combine

2. Lay each chicken piece  into a shallow dish and spread the marinade onto the open chicken pieces and fold them back into a roughly their original shape. Leave to marinate for at least an hour, the longer the better

3. Pre heat the oven 230°C/450°F/Gas 8

For the roasted pumpkin;
4. Peel the pumpkin, halve the pumpkin and scoop out the seeds, cut into wedges

5. Heat the butter in a heavy, oven-proof frying pan or baking tray, add the pumpkin and toss over a medium heat, so the pieces start to colour on both sides. Pour the honey directly onto the pumpkin and stir. Put the pan into the hot oven and roast for 15-20 minutes.

6. Meanwhile, to cook the chicken, heat the oil in a heavy-bottomed frying pan. Season the skin-side of the chicken, place both pieces skin-side down in the pan. Reduce the heat. Turn the chicken over and fry for 3-4 minutes, or until the skin is golden brown and crisp, then transfer the pan to the hot oven. Roast for 25-30 minutes, until the chicken is cooked all the way through. When the chicken is cooked, remove from the oven and rest in a warm place for 3-5 minutes.

7. Meanwhile Cook Menu Signatures Rustic Chips as per pack instructions

8. Slice the chicken into thick pieces serve with Rustic chips, honey roasted pumpkin and a handful of rocket.

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