Ingredients:
Whole chicken
Half a medium pumpkin or squash
2 cloves garlic
Onion
Creme fraiche
Method:
Peel the pumpkin and chop into 3cm cubes. Finely chop the onion and bash the garlic cloves. Add the pumpkin, onion and garlic around the seasoned chicken. There should be enough to fit snugly around the chicken. Roast the chicken as usual at 180C. When chicken is cooked take it out to rest and add the creme fraiche to the roasted veg, mix well and serve.