Sticky ClemenGold-glazed roast chicken recipe | TASTE

Ingredients

• 160 g fine salt
• 55 g brown sugar
• 2 T red wine vinegar
• 1 litre water
• 3 oranges, juiced (keep the skins)
• 1 lemon, juiced (keep the skins)
• 1 whole free-range chicken
• 6 ClemenGolds
• 1 garlic head, halved
• 1⁄2 pumpkin, cut into large wedges
• 2 t fresh sage
• 4 T olive oil
• 100 g butter
• Sea salt and freshly ground black pepper, to taste
• 50 g mixed seeds, roasted