Sage and onion roast chicken with maple pumpkin salad

Cooking Salads Sage and onion roast chicken with maple pumpkin salad

For a hearty family meal, try this sage and onion roast chicken served with a maple pumpkin salad.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 190C.
  2. Grease a baking tray. Place chicken on the tray. Roast for 1 hour.
  3. Meanwhile, line a large baking tray with baking paper. Combine maple syrup, garlic and soy sauce in a large bowl. Add pumpkin and toss to coat. Place on prepared tray.
  4. Bake pumpkin with the chicken, turning once, for 25 mins or until pumpkin is tender and the chicken is browned and cooked through. Set pumpkin aside for 10 mins to cool. Transfer the chicken to a plate and cover with foil. Set aside for 15 mins to rest.
  5. Combine pumpkin, spinach, onion, capsicum and dressing in a large bowl. Sprinkle with goat’s cheese.
  6. Serve chicken with salad and bread.

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1.7kg Coles RSPCA Approved Whole Sage and Onion Chicken
1/3 cup maple syrup
2 garlic cloves, crushed
1 tbsp soy sauce
1/2 Kent pumpkin, seeded, cut into wedges
120g Coles Brand Australian Baby Spinach Leaves
1 red onion, cut into thin wedges
1/3 cup fire-roasted red pepper strips
1/4 cup balsamic dressing
100g goat's cheese, crumbled
Sliced Coles Bakery Pane di Casa, to serve

Adv

Autors
Preparation time
35
Cooking time
1:25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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