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Sticky ClemenGold®-glazed roast chicken with pumpkin wedges

Developed by Hannah Lewry for Woolworths TASTE.

Serves: 4
Difficulty: Easy
Prep Time: 30 minutes, plus 10 minutes for brining
Cooking Time: 1 ½ hours, plus overnight brining

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Ingredients:

  • 160 g fine salt
  • 55 g brown sugar
  • 2 tbsp red wine vinegar
  • 1 litre water
  • 3 oranges, juiced (keep the skins)
  • 1 seedless LemonGold lemon, juiced (keep the skins)
  • 1 whole free-range chicken
  • 6 ClemenGold mandarins
  • 1 garlic head, halved
  • ½ pumpkin, cut into large wedges
  • 2 tsp fresh sage
  • 4 tbsp olive oil
  • 100 g butter
  • Sea salt and freshly ground black pepper, to taste
  • 50 g mixed seeds, roasted

Method:

1.Brine the chicken: Simmer the salt, sugar, vinegar, water, orange and lemon juice with skins until dissolved. Let cool. Pour over the chicken with 2½ litres water in a large container. Cover and chill overnight.

2. Roast: Preheat oven to 220°C. Pat the chicken dry, then stuff with halved ClemenGold mandarins and garlic. Tie the legs. On a tray, place pumpkin, sliced ClemenGold mandarins and sage. Drizzle over juice, olive oil, dot with butter, season and roast for 1 to 1½ hours, basting often.

3. Serve warm with roasted seeds.

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