Ingham’s Herb and Garlic Butterfly Chicken
1 kg pumpkin, cut in wedges
2 red onions, cut in wedges
4 pears, cut in wedges
150g baby spinach leaves
half a cup walnuts,
4 lemons, halved
Place the butterfly chicken, skin up on the BBQ. Cook on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through. Turning occasionally.
Heat the oven to 190C. In an oven dish, add the pumpkin and red onion, drizzle with oil and roast for 30 minutes.
Once the chicken is cooked on the BBQ, place in the oven dish with the vegetables and add the pears, lemons and walnuts with a little more oil and a sprinkle of salt and place in the oven for about 5 minutes, tossing once.
Just before serving toss through the spinach.
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