Butter-roasted chicken marylands with pumpkin and sage

Instructions

1. Preheat the oven to 180˚C fan-forced. Place the pumpkin halves on a paper-lined baking tray, drizzle with a little olive oil and salt and bake for 1 hour. Add the red onion halves and bake for a further hour.
2. Season the chicken well with salt and heat a large oven-proof frying pan that can fit in your oven over medium heat. Add a quarter of the butter and fry the chicken skin-down until browned. Turn skin-up and place the pan in the oven for 30 minutes until the chicken is cooked through. Remove everything from the oven and rest for 10 minutes.
3. Remove the chicken from the pan and place the pan over medium heat. Add the remaining butter and cook until it turns a hazelnut colour. Fry the sage leaves until crisp, then squeeze in a little lemon juice to stop the cooking.
4. Scoop the flesh of the pumpkin out of the skin and place on a plate, along with the roasted onion. Cut each maryland in half to separate the thigh and drumstick. Spoon over some of the brown butter and sage. Season well with salt and pepper. Serve with rocket leaves that have been dressed with a little lemon juice.