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Roast chicken with pumpkin, bacon and potatoes

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1.5kg Whole chicken
4 rashers, cut into lardons Smoked back bacon
350g New baby potatoes
500g, cut into wedges Pumpkin, peeled, flesh only
Red chilli
12 leaves, roughly chopped Sage
1 tbsp Olive oil

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Roast chicken with pumpkin, bacon and potatoes

    • Serves 4
    • Easy


    Don’t waste your Halloween pumpkins! Try this easy dinner instead! The pumpkin can easily substituted for butternut squash, which is probably more easily available out-with trick or treat season.

    its a great twist on a roast dinner and the kids might even try something new.

    We very much billed it as feeling sorry for all the Halloween pumpkins that don’t get eaten and instead end up in the rubbish dump in early November. It’s a massively wasted resource for a veg that is just as tasty and nutritious as some of its relatives!

    Serves 4 with leftovers.

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    Preheat the oven to 190degC. On a large baking tray, place the whole chicken. Baste with a tablespoon of oil and roast in the oven for 30 minutes.


    Meanwhile, prepare the other ingredients. Slice the pumpkin into large wedges, roughly chop the sage and chilli, slice the bacon into lardons and peel the shallots.


    After 30 minutes of roasting, scatter the sage, chilli, pumpkin, bacon, shallots and baby potatoes around the chicken. Allow to roast for a further 50 minutes.


    At the end of the 50 minutes, remove the chicken from the tray and allow to rest on a carving plate or board. You may wish to cover the bird with foil. Increase the temperature of the oven to 220degC and allow the veg to brown for a further 15 minutes.


    Serve with salad or green vegetables of you choice.

    Alison Lyles

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