One-Tray Zest Salt Chicken with Honey Roasted Pumpkin

Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free

Sunday arvo sorted. Chuck everything on one tray, let the oven do the work, and come back to crispy chicken thighs sitting on top of sticky honey-roasted pumpkin. The Chooki's Zest Chicken Salt brings a citrusy kick that pairs ridiculously well with the sweet pumpkin. Minimal effort, maximum payoff.

Step 1: Prep the Tray

Preheat your oven to 200°C fan-forced. Spread the pumpkin wedges across a large lined baking tray. Drizzle with half the olive oil, sprinkle over 1 tablespoon of Chooki's Zest Chicken Salt, and toss to coat. Push the pumpkin to the edges to make room for the chicken.

Step 2: Season and Roast

Pat the chicken thighs dry with paper towel and nestle them skin-side up among the pumpkin. Drizzle the remaining olive oil over the chicken, then season generously with the rest of the Zest Chicken Salt. Tuck the garlic cloves and rosemary sprigs between the pieces. Slide the tray into the oven and roast for 35 minutes.

Step 3: Glaze and Finish

Pull the tray out and drizzle the honey over the pumpkin and chicken. Squeeze the lemon halves over everything, then drop them onto the tray cut-side down. Return to the oven for another 10 minutes until the chicken skin is properly golden and the pumpkin edges are sticky and caramelised.

Tip: Don't skip drying the chicken skin with paper towel. Dry skin crisps up properly in the oven. Wet skin steams and stays rubbery.