A pumpkin makes a surprisingly practical roasting vessel. As the chicken cooks, its juices release with the pumpkin and root vegetables, creating an incredible golden broth and a tender, savory dinner with just a touch of natural sweetness. Bring the entire pumpkin to the table, lift the lid for the grand reveal and carve the chicken right where it cooked.
Ingredients
● 1 large, sturdy pumpkin, wide enough to hold a whole chicken
● 1 whole chicken, about 4 to 5 pounds
● 1 pound small potatoes
● 3 carrots, peeled and cut into thick pieces
● 2 parsnips, peeled and cut into thick pieces
● 1 medium turnip, peeled and cubed
● 1 large onion, cut into wedges
● 4 cloves garlic, minced
● 1 tablespoon freshly grated ginger
● 3 or so tablespoons olive oil
● 2 teaspoons kosher salt, divided
● 1 teaspoon black pepper, divided
● Lard optional
Instructions
● Preheat the oven to 375°F. Place the pumpkin in a sturdy roasting pan before filling it. Once everything is inside, it will be far too heavy for pumpkin juggling.
● Cut a wide lid around the stem, making the opening large enough to lower the chicken inside and carve it later. Scoop out the seeds and stringy pulp. Save the seeds for roasting, if desired.
● Pat the chicken dry. Combine the garlic, ginger, 2 tablespoons of the olive oil, 1½ teaspoons salt and ½ teaspoon pepper. Rub the mixture over the chicken and inside the cavity.
● Heat a few tablespoons of olive oil in a large pan with some garlic and lightly sear your whole chicken on both sides.
● Toss the potatoes, carrots, parsnips, turnip and onion with the remaining tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon pepper.
● Place about half of the vegetables in the bottom of the pumpkin. Lower the chicken into the center, breast side up, and arrange the remaining vegetables around it. Replace the pumpkin lid and loosely wrap it in aluminum foil.
● Rub the entire pumpkin with lard or olive oil.
● Roast for 2½ to 3½ hours, checking after 2½ hours. The chicken is done when an instant-read thermometer inserted into the thickest portions of the breast and thigh registers at least 165°F. The vegetables and pumpkin flesh should be tender.
● Remove the pumpkin from the oven and let everything rest, still covered, for 10 to 15 minutes.
● Carefully carry the pumpkin to the table in its roasting pan and place it on a sturdy heatproof trivet. Remove the lid at the table, watching for hot steam.
● Before carving, use a ladle to remove some of the rich broth from the bottom of the pumpkin. Pour it into mugs to sip with dinner or into a heatproof container to save for soup, gravy or another meal.
● Cut the pumpkin open, and then carve the chicken directly inside the pumpkin. Serve it with the root vegetables, spoonfuls of tender roasted pumpkin and a little of the remaining broth.
Noshing Notes
Choose a pumpkin with firm, unblemished skin and a wide, stable base. Cut the opening generously. You need enough room not only to fit the chicken inside but also to reach it comfortably with a carving knife at the table. Because pumpkins and chickens vary in size, use a thermometer to determine when the chicken is ready.
Pairs Well With
Serve with warm crusty bread for soaking up the broth and a crisp green salad dressed with apple-cider vinaigrette. A dry hard cider, unoaked Chardonnay or ginger beer complements the sweet and savory flavors.
Waste Not Want Not
Refrigerate the reserved broth and use it within three to four days, or freeze it for later. Roast the pumpkin seeds with olive oil and salt, and purée any remaining pumpkin flesh for soup, muffins or quick bread. Leftover chicken and vegetables also make an excellent pot pie or autumn hash.
Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
- Cybele Tamulonis, Contributing Writerhttps://ridgeviewecho.com/author/cybele-tamulonis-contributing-writer/
