Range Chicken With Tangerine And Roasted Pumpkin

• 1 butternut squash
• salt to taste
• ground black pepper to taste
• 1 teaspoon garlic Margao, spices, and herb seasoning, or similar
• olive oil
• 1 chicken range
• 2 tangerines organic
• fresh thyme to taste

1. Preheat oven to 200 degrees Celsius.
2. Wash the pumpkin.
3. Cut the pumkin lengthwise in 8 pieces.
4. Remove seeds, and set them aside.
5. Place the pumpkin on a baking tray with the cut side up.
6. Season with salt, pepper, and half of the herbs.
7. Cover the tray with aluminum foil, and bake for 45 minutes.
8. Pour some olive oil in a pan.
9. Cut the chicken into pieces, and place it in the baking tray , with the skin side down.
10. Season with the remaining spices, salt, and pepper.
11. Rub the chicken skin with tangerine zest.
12. Spread the tangerine wedges on top of the chicken, and sprinkle with the thyme leaves.
13. Bake, beside the pumpkin, also covered with a sheet of aluminum foil, for 45 minutes.
14. Halfway through cooking, turn the chicken pieces so that skin is turned upwards, and finish baking uncovered.
15. Baste occasionally.
16. Serve with white rice, and roasted pumpkin.

butternut squash, salt, ground black pepper, garlic, olive oil, chicken range, tangerines organic, thyme

Taken from www.yummly.com/recipe/Range-Chicken-with-Tangerine-and-Roasted-Pumpkin-895857 (may not work)