The Cheapest And Tastiest Meal - Herb Roasted Chicken Marylands

With Spiced Pumpkin Mash, Cottage Cheese & Toasted Seeds

Check out Blake Proud's Recipe: Ingredients:
For the Chicken:
Chicken Marylands
Fresh or dried thyme, rosemary, oregano, and parsley
Garlic, minced
Lemon juice
Olive oil
Salt

For the Pumpkin Mash:
Pumpkin, peeled and cubed
Ground cinnamon
Ground nutmeg
Salt

For the Gravy:
Roasting pan juices
Cornflour (for thickening)

Toppings:
Cottage cheese
Toasted pepita and sunflower seeds
Popped rice (with oil)
Herb oil (pre-made from a previous recipe)

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Method:
1. Roast the Chicken Marylands:Place chicken in a snaplock bag with thyme, rosemary, oregano, parsley, garlic, lemon juice, olive oil, and a generous pinch of salt. Seal and toss to coat.Transfer to a roasting dish, skin-side up. Roast in a preheated oven at 200°C (fan-forced) for 35–40 minutes, or until the skin is golden and juices run clear. Baste occasionally with pan juices.
2. Make the Pumpkin Mash:Steam pumpkin in the microwave until very soft (about 8–10 minutes).Mash with a pinch of cinnamon, nutmeg, and salt to taste until smooth.
3. Prepare the Gravy:Remove chicken from the roasting dish and set aside to rest.Place the dish over low heat on the stove. Add a splash of water if needed, then whisk in cornflour to thicken the pan juices into a smooth gravy.
4. Toast the Seeds & Pop the Rice:In a dry pan, toast pepita and sunflower seeds until golden and fragrant.For the rice, heat a little oil in a hot pan, then add cooked and dried black rice in small batches. Stir or shake the pan until the rice pops and crisps.
5. Plate It Up:Place roasted chicken on a plate and drizzle with the pan gravy.Add a generous spoonful of pumpkin mash, top with cottage cheese, salty toasted seeds, and popped rice.Finish with a drizzle of your pre-made herb oil.

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