All buttered up, this roasted chicken emerges from the oven beautifully tender and with a golden and crisp skin. Using marylands to cook on the bone here lands a perfectly succulent dish that demands a round of applause. Served alongside a roasted pumpkin and rocket salad, this feels every bit special.
Preheat oven to 210°C fan-forced. Peel and crush garlic. Zest lemon. Place lemon zest, garlic, honey, butter and a good crack of pepper in a bowl and mash with a fork to combine.
Chop pumpkin into 2cm pieces. Drain and rinse chickpeas. Pick rosemary leaves from their stems and roughly chop.
Gently push butter under the skin of each chicken maryland and spread in an even layer. Place chicken on a lined baking tray.
On a separate tray place pumpkin, chickpeas, rosemary and 2 teaspoons olive oil with a sprinkle of salt and pepper and toss to coat. Roast both trays for 35–40 minutes or until chicken is golden and pumpkin is tender. While chicken and vegetables are cooking, continue with step 5.
Place balsamic vinegar, remaining olive oil and a sprinkle of salt and pepper in a small bowl and mix to combine.
Cool pumpkin on tray for 5 minutes. Add rocket, dressing and pine nuts to tray and toss to combine. Season to taste. Cut lemon into wedges. Divide chicken and salad between plates, crumble over goat's cheese and drizzle with any pan juices. Serve with lemon wedges.