Roast Chicken with Pumpkin and Tahini
Roast chicken, sweet pumpkin and lemony tahini drizzle.
Roast chicken with caramelised pumpkin and a creamy tahini drizzle. A one-tray dinner with deep flavour, lean protein and proper Mediterranean character.
Nutrition · per serving
Method
- 1
Roast the pumpkin
Heat the oven to 180°C. Cut the pumpkin into bite size chunks, toss with olive oil, sea salt and black pepper, then spread onto a tray in a single layer. Roast for about 30 minutes until tender with browned edges and plenty of colour.
- 2
Cook the chicken
Season the chicken breast with salt and pepper. Get a pan ripping hot, add the high smoke point oil and sear the chicken for 2 to 3 minutes per side until golden brown. Transfer to the oven alongside the pumpkin and bake for 8 to 12 minutes, depending on thickness, until the thickest part reaches 72°C. No thermometer? Press the thickest part. It should feel firm but still have a little give. If it feels soft and squishy, it needs more time. Rest for 3 to 5 minutes before slicing. Resting lets the juices settle back into the meat instead of running onto the plate. A good sear builds flavour. The oven finishes the job gently and helps keep the chicken juicy.
- 3
Wilt the spinach
Throw the spinach into the hot pan after the chicken comes out. The residual heat will wilt it in about a minute. Keep it green, not swampy.
- 4
Loosen the tahini
Stir the tahini with a spoonful of warm water until it turns pale and pourable. Season with a pinch of salt and pepper if it needs it.
- 5
Drizzle and serve
Pile the pumpkin, spinach and sliced chicken onto the plate, then drizzle the tahini over the top. Eat while the chicken is warm, the pumpkin is caramelised and the sauce is glossy.