A wonderful Sunday night roast chicken served with warm vegetable filled orzo pasta.
Preheat oven to 180C.
Peel the pumpkin and cut into large even chunks.
Peel the garlic cloves but do not chop.
Place the chicken in a roasting tray and drizzle over the cooking oil, salt and pepper.
Place the pumpkin and the whole cloves in the roasting tray around the chicken and place in oven. Roast for 30 minutes.
Add chicken stock to the roasting tray and continue to cook for a further 25-30 minutes or until the juices run clear when a skewer is inserted into the thigh of the chicken.
Meanwhile, heat a large saucepan of water to the boil and cook the orzo for 8 minutes or until cooked. Drain well and set aside.
Chop the fennel bulb and tops finely along with the Italian parsley. Zest and juice the lemons and set aside, discarding the lemons.
Remove from the oven and take the chicken from the roasting tray and allow to rest on a warm plate.
Drain off the stock and heat in a saucepan on high to reduce by half.
Meanwhile, using a fork crush the pumpkin roughly and the garlic cloves and place in a large mixing bowl. Add the cooked orzo, fennel, Italian parsley, lemon juice and zest and silverbeet leaves.
Mix well and pour over the hot reduced chicken stock. Mix through and place on a large high sided platter.
Cut the chicken into portions and place on top and serve.
Free range chicken size 14
300 grams pumpkin
3 Garlic Cloves
2 tablespoons Cooking oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
250 millilitres chicken stock
500 gram Rustichella Orzo
1 large fennel bulb
1 bunch Italian parsley
1 bag silverbeet leaves you can substitute with spinach leaves