Chicken & Pumpkin Tray Bake recipe

Ingredients

Serves 4

3 tbsp Fortnum’s Shrewsbury Honey
 

2 tbsp olive oil

1 tbsp Fortnum’s Piccadilly Wholegrain mustard  

Juice of 1 orange, plus 2 oranges, thickly sliced   

1 small culinary pumpkin or squash, around 1-1.2kg, peeled if desired

4 chicken thighs, skin on 

4 chicken drumsticks, skin on

2 red onions, skin removed and cut into third from root to tip

2 tsp Fortnum’s Poultry Rub

2 thyme sprigs, chopped

Small handful of Fortnum’s Maple Pecans, chopped 

How to Make

STEP 1

Heat oven to 180C/160C fan/gas 4. In a small bowl, combine the honey, olive oil, mustard and orange juice.

STEP 2

Using a large knife, cut the pumpkin in half vertically and remove the seeds. Slice Into large half moon shaped pieces, about 3cm thick. 

STEP 3

Place the chicken, squash and red onions in a large roasting tin. Drizzle over half the orange sauce, then sprinkle the poultry rub over the chicken. Season well and roast for 30 mins.

STEP 4

Take the tin out of the oven and nestle in the orange slices and thyme, then add the remaining orange sauce. 

STEP 5

Roast for another 20-25 minutes until the chicken is golden and cooked through. Sprinkle on the chopped caramelised pecans and serve with some of the pan juices spooned over.