Waitoa Chipotle & Maple 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
Pre-heat oven to 190°C.
Line a large roasting dish with a sheet of baking paper. Place the chicken, skin up on this and smear over any glaze from the pack. Roast for 45 minutes then add the pumpkin and red onion, drizzle with oil and roast for 30 minutes until the chicken is cooked though. You may need to cover the chicken with foil part way through roasting.
Remove the chicken to a warmed serving dish and cover with foil. Sit in a warm place for 10 minutes to rest before slicing.
Add the pears, lemons and walnuts with a little more oil and a sprinkle of salt to the roasting dish and roast for about 5 minutes, tossing once. Just before serving toss through the spinach.