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Overhead photo of herb-rubbed chicken with honey-roasted pumpkin and a garden salad AI-generated image, for illustration only.
NeverFeeds AU Recipes

Roast-Style Chicken & Pumpkin

with Garden Salad

Chicken ⏱ 30–40 min Easy Lined oven tray · Large frying pan

Sunday roast flavours on a weeknight timeline — honey-roasted pumpkin, herb-rubbed chicken pan-fried instead of oven-roasted whole, and a simple carrot and leaf salad to keep it fresh.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, balsamic vinegar for the dressing, and salt & pepper.

Method

  1. Roast the pumpkin

    Preheat the oven to 200°C fan-forced (220°C standard). Toss the pumpkin chunks on a lined tray with the honey, a drizzle of oil and a pinch of salt. Roast until tender and starting to caramelise at the edges, 20–25 minutes.

  2. Make the dressing and rub the chicken

    Whisk the balsamic vinegar with a drizzle of oil, salt and pepper, and set aside for the salad. In a separate bowl, mix the roast herb blend with a little oil into a paste. Slice each chicken breast horizontally into two thinner steaks and rub the paste over both sides.

  3. Cook the chicken

    Heat a drizzle of oil in a large frying pan over medium-high heat and cook the chicken until browned and cooked through, 3–6 minutes a side depending on thickness. Set aside to rest for a minute before slicing.

  4. Toss the salad

    Add the grated carrot and salad leaves to the dressing and toss to combine.

  5. Serve

    Slice the chicken and divide it between plates with the roast pumpkin and salad. Finish with a dollop of mayonnaise.

NeverFeeds Roast Herb Blend: mix a bigger batch and keep it in a jar — it's just as good rubbed over roast veggies on its own, no chicken required.