Whole Roasted Chicken with Pumpkin Dressing

  • Cooking Time60 mins
  • DifficultyEasy

For the Dressing

5 cups cubed day-old baguette or other crusty bread
4 tablespoons chopped green onion
1 tablespoon chopped fresh sage
2 tablespoons butter, melted
1 1/2 cups pumpkin purée
2 tablespoons pure maple syrup
1/4 teaspoon fine salt
1 cup coarsely grated medium Cheddar Cheese
1/2 cup lightly toasted pecan pieces, plus extra for sprinkling
2 large eggs

For the Chicken

1 4 lb (2 kg) roasting chicken (air chilled, preferably)
1 onion, sliced
Extra virgin olive oil, for basting
Coarse salt and ground black pepper

For the Dressing

Preheat oven to 180°C and grease an 8-inch square pan.

Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin and maple syrup.

Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar Cheese and 1/2 cup pecans.

Pour into prepared pan and bake for about 45 minutes, until centre springs back when pressed.

For the Chicken

For chicken, preheat oven to 180°C. Arrange onion slices in a roasting pan just a few inches larger than the chicken. Place the chicken on top of the onions.

Baste chicken with olive oil and sprinkle generously with salt and pepper.

Cover pan and roast for 20 minutes. Remove cover, baste chicken with juices from the bottom of the pan and continue roasting until an internal temperature of 80°C is reached, basting 3 or 4 times during roasting.

Remove pan from oven and let chicken stand for 10 minutes before removing and carving.

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