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Sherry Vinegar Roast Chicken

Created by ImPat on September 13, 2020

100 ml sherry vinegar
1/4 cup date syrup (or molasses) (60 ml)
1/4 cup olive oil (60 ml)
1 tablespoon lemon thyme leaves, finely chopped
1.8 kilogram chicken, cut into 8 pieces and skin scored
1/4 pumpkin, seeds and stem removed and cut into 8 wedges (about 800 grams) (small Kent pumpkin specified)

Step 1: Preheat oven to 220°C and line 2 oven trays with baking paper.
Step 2: Place 1/4 cup (60ml) vinegar, date syrup, 2 tablespoons oil and thyme in a bowl, season and whisk to combine and then add the chicken, toss to coat and leave to marinate for 30 minutes.
Step 3: Drain chicken from marinade, place on a tray and roast, brushing with marinade every 10 minutes, for 40-45 minutes until golden and then rest for 10 minutes.
Step 4: Place pumpkin on a tray, brush with remaining oil, season and roast for 40 minutes or until tender.
Step 5: Combine onion, remaining 2 tablespoons vinegar and sumac in a bowl, season and leave for 5 minutes to lightly pickle.
Step 6: For dressing, drain vinegar into a bowl and whisk in cooking juices from chicken.
Step 7: Combine grains and dates and transfer to a platter, top with pumpkin and chicken, scatter with watercress, herbs and onion and spoon the dressing over.