Recipe: Fragrant roasted chicken with cinnamon pumpkin and broccolini

I’ve been using this awesome recipe for roasting chicken for the past few months. It’s simple and fool-proof, and it gives you the flexibility of using any spices you want. I often use a mix of rosemary and sage salts or a mix of rosemary and lemon salts. This time I used a mix of Moroccan spices and paired it up with cinnamon-y pumpkin and broccolini. Delicious!

Fragrant roasted chicken with cinnamon pumpkin and broccolini

This roast chicken is seasoned with a mix of Moroccan spices and paired with cinnamon-y pumpkin and broccolini.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Modern Australian

Servings 4

Ingredients

  

• 1 chicken (pastured if possible)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp ground paprika
• 2 tsp sea salt

Cinnamon pumpkin

• 1/2 small butternut pumpkin
• 1/2 tsp cinnamon
• pinch of salt

Broccolini

• 1 bunch broccolini

Instructions

 

Chicken

• Preheat oven to 220°C (200°C fan-forced).
• Mix the spices to season the chicken. Place it in a cast iron pot (lid off).
• Roast chicken with the legs toward the back of the oven. If you have an instant read or probe thermometer, the thickest part of the thigh should measure 74°C. This should take 75-90 minutes depending on the size of your chicken.

Cinnamon pumpkin

• Peel and cube pumpkin.
• Place in a baking sheet, season with cinnamon and salt and drizzle with melted coconut oil.
• Roast until soft (yes, you can do it while the chicken cooks), it should take 25-30 minutes.

Broccolini

• Steam. Serve with chicken and pumpkin.

Keyword broccolini, chicken, gluten free, main, pumpkin, roast chicken

If you need nutrition advice, click here to check out our range of available services.