Marinated Chicken with Roast Pumpkin Salad - Another Pantry

Name: Marinated Chicken with Roast Pumpkin Salad - Another Pantry
Ingredients: 6 breasts of chicken, wings still attached; 1 soup spoon extra virgin olive oil; 4 sprigs of thyme; 8 cloves of garlic, peeled; 4 branches of rosemary; 1 small onion, peeled and chopped; ½ teaspoon freshly ground black pepper; a large bunch of flat-leaf parsley, leaves picked; 100ml extra virgin olive oil; juice of 1 lemon; 100g Dijon mustard; 1kg pumpkin; 30ml extra virgin olive oil, plus extra for the onions and dressing; 3 red or Roscoff onions, peeled and sliced into rounds 5mm in thickness; 2 soup spoons Banyuls or other red wine vinegar, plus extra for the onions and dressing; a small bundle of thyme; a small bunch of sage; 3 cloves of garlic, finely chopped; grated zest of 1 unwaxed lemon; a big pinch of dried chilli flakes; salad leaves, a handful of each, e.g. large-leaf rocket, young spinach, watercress, wild cress, land cress or escarole, Grumola, picked and washed; a bunch of mint, leaves picked and torn; a bunch of flat-leaf parsley, leaves picked and chopped; 75g blanched almonds, roasted at 150°C for 8 minutes or so until golden, then coarsely sliced

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Marinated chicken with roast pumpkin salad—flavorful, varied ingredients, perfect for dinner parties or casual gatherings. Explore unique flavors and vibrant textures!

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Ingredients

6 breasts of chicken, wings still attached
1 soup spoon extra virgin olive oil
4 sprigs of thyme
8 cloves of garlic, peeled
4 branches of rosemary
1 small onion, peeled and chopped
½ teaspoon freshly ground black pepper
a large bunch of flat-leaf parsley, leaves picked
100ml extra virgin olive oil
juice of 1 lemon
100g Dijon mustard
1kg pumpkin
30ml extra virgin olive oil, plus extra for the onions and dressing
3 red or Roscoff onions, peeled and sliced into rounds 5mm in thickness
2 soup spoons Banyuls or other red wine vinegar, plus extra for the onions and dressing
a small bundle of thyme
a small bunch of sage
3 cloves of garlic, finely chopped
grated zest of 1 unwaxed lemon
a big pinch of dried chilli flakes
salad leaves, a handful of each, e.g. large-leaf rocket, young spinach, watercress, wild cress, land cress or escarole, Grumola, picked and washed
a bunch of mint, leaves picked and torn
a bunch of flat-leaf parsley, leaves picked and chopped
75g blanched almonds, roasted at 150°C for 8 minutes or so until golden, then coarsely sliced