Fragrant roasted chicken with cinnamon pumpkin and broccolini
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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 roast chicken
Fragrant roasted chicken with cinnamon pumpkin and broccolini

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.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
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

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