Whole Chicken in the Oven with Brussels Sprouts and Pumpkin

Preparation

1. On a cutting board, we cut the Brussels sprouts in half and dice the pumpkin into pieces similar in size to the Brussels sprouts.

2. We place a non-stick frying pan over high heat, let it heat well, and add 40 grams of olive oil.

3. We sauté the Brussels sprouts and pumpkin for 3-4 minutes until they get a nice color, seasoning with salt and freshly ground pepper.

4. We deglaze with the chicken broth and place the content of the pan in a large non-stick baking dish.

5. For the chicken, we place the finely chopped sage and rosemary in a bowl along with half of the olive oil and mix well.

6. We place the chicken on a cutting board, take off the string tied around its legs without completely removing it, season inside and outside with salt and freshly ground pepper. We then coat the inside of the chicken with the herb mixture and tie the chicken’s legs again with the string.

7. In another bowl, we place the remaining olive oil with honey and Dijon mustard and mix well.

8. We coat the outside of the chicken well with the mixture, place the chicken in the baking dish with the vegetables, and bake in a preheated oven at 180°C (356°F) for 55-60 minutes, checking periodically if it needs any more liquid.

9. In the last few minutes, we can raise the oven temperature to get a golden color on the chicken.

10. When the chicken is ready, we remove it from the oven, place it on a large plate with the vegetables, and we serve it in the center of the table, accompanied by gravy sauce.