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Butterfly chicken with roast pumpkin and pear



1 hour 25 MINUTES





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


  1. 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.
  2. Heat the oven to 190C. In an oven dish, add the pumpkin and red onion, drizzle with oil and roast for 30 minutes.
  3. 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.
  4. Just before serving toss through the spinach.

WIN in Summer with Butterfly Chicken

Ingham’s have a sizzling hot summer promotion which could see you win $10,000. Closing Sunday 26 March … so the more great summer meals you enjoy the more chances you have to WIN.

Buy any specially marked Ingham’s Butterfly Chicken and you’ll be in to win $10,000 and 5 x $1,000 cash prizes or 5 fabulous Weber BBQs.

To enter, enter your unique  code online at and you’ll be in to win.

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