Haunted Harvest Roast Chicken

🎃 A Frightfully Delicious Halloween Feast! 👻

This Halloween, give your roast chicken a wickedly delicious twist!

Our Pumpkin & Maple-Glazed Organic Roast Chicken combines succulent, naturally flavourful Springfield Organics chicken with a sticky, smoky-sweet glaze and beautifully caramelised pumpkin.

Perfect for gathering the family around the table on a chilly autumn evening.

🐔 Made with our pasture-reared organic whole chicken.

🍁 Sweet, smoky and full of autumn flavour.

🎃 A Halloween centrepiece everyone will love!

Ingredients

For the chicken

• 1 Springfield Organics whole organic chicken (approximately 1.6–2 kg)

• 3 tbsp maple syrup

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp ground cinnamon

• 3 garlic cloves, crushed

• 1 tbsp Dijon mustard

• 1 tbsp balsamic vinegar

• Sea salt and freshly ground black pepper

• 1 lemon, halved

• 3 sprigs fresh rosemary

For the roasted pumpkin

• 800 g pumpkin or butternut squash, cut into wedges

• 2 red onions, quartered

• 1 whole garlic bulb, halved horizontally

• 2 tbsp olive oil

• 1 tsp smoked paprika

• A few sprigs of fresh thyme

• Sea salt and black pepper

Method

1. Preheat the oven to 200°C (180°C fan).

2. Prepare the glaze. Mix the maple syrup, olive oil, smoked paprika, cinnamon, crushed garlic, Dijon mustard and balsamic vinegar in a bowl.

3. Prepare the chicken. Remove the giblets, pat the chicken dry with kitchen paper and season generously. Place the lemon halves and rosemary inside the cavity.

4. Apply the glaze. Brush the chicken with approximately half the glaze, reserving the remainder for later.

5. Start roasting. Place the chicken in a large roasting tin and roast for 30 minutes.

6. Add the pumpkin. Toss the pumpkin wedges, red onions and halved garlic bulb with olive oil, smoked paprika, thyme, salt and pepper. Arrange around the chicken.

7. Finish roasting. Reduce the oven to 180°C (160°C fan). Continue roasting for approximately 60–90 minutes, depending on the chicken's weight. Brush with the remaining glaze during the final 20 minutes, watching carefully to prevent burning. The chicken is ready when the thickest part reaches 75°C, avoiding the bone.

8. Rest and serve. Allow the chicken to rest for 15 minutes before carving. Arrange the roasted pumpkin and onions around it, spoon over the pan juices and garnish with fresh rosemary.