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Ingredients
Large chicken
1
Butter
125 g
Sea salt
1 tbsp
Black pepper
2 tsp
Fresh thyme
2 tsp
Dried sage
1 tsp
Breadcrumbs
3 cup
Grilled mushroom (mixture of oyster, button and shitake)
1 ½ cup
Chestnut (boiled)
1 cup
Vegetable oil
3 tbsp
Egg
1
sea salt
1 tsp
Sugar
1 ½ tsp
Cracked pepper
½ tsp
Chopped parsley
1 tbsp
Bay leaves
2
Olive oil
1 ½ tbsp
pumpkin, peeled, seeded, cut into cubes
1 kg
Maple syrup
2 tbsp
Cherry Tomatoes
300 g
Green beans, trimmed
200 g
Fresh thyme sprigs
1 tbsp
Salt and pepper
Butter
2 tbsp
Method
Clean and pat the dry chicken. Rub chicken salt and pepper then place in a large bowl and let it marinate in the refrigerator. In another bowl, mix all the stuffing ingredients together and give it a good toss.
Spoon stuffing into the cavity of the chicken and seal the opening. Separate the skin of the chicken with your fingers. Rub butter and herbs in between the skin and meat. Truss chicken with kitchen string.
Place the pumpkin on the base of the baking dish. Drizzle with some olive oil and half of the maple syrup and season with pepper. Put Chicken on top and bake in a pre-heated oven at 220°C for 45minutes. Turn pumpkin and add cherry tomatoes to pan. Drizzle the remaining maple syrup. Roast for 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.
Meanwhile, blanch green beans in boiling water 2 to 3 minutes or until just tender. Drain. Rinse under cool water. Add to roasting pan in the last 5 minutes of cooking.
Remove chicken from the wrap with aluminum foil and let it rest 30 minutes before craving.
