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Lime wedges, to serve
Marinade2 tblsps soy sauce
1 To make marinade, combine all ingredients in a small bowl. Mix well. Brush over chicken. Reserve remaining marinade.
2 Place pumpkin and onion in a lightly oiled roasting pan. Spray with oil. Sprinkle with chilli. Season with salt and pepper. Place chicken on top, skin-side up.
3 Cook in a very hot oven (240C) for 20 minutes. Reduce heat to hot (200C). Brush some of the remaining marinade over chicken. Cook for a further 30 to 35 minutes, brushing frequently with marinade, or until chicken is golden and cooked through. Transfer to a plate. Cover lightly with foil. Rest for 20 minutes before slicing.
4 Add zucchini and tomatoes to same roasting pan. Spoon over the cooking juices.
5 Return roasting pan to same oven. Cook for 20 to 25 minutes, or until tender.6 Serve chicken and vegetables with lime wedges.
For extra flavour, marinate brushed chicken for several hours before cooking. To butterfly chicken at home, place it on a chopping board, breast-side down. Using poultry shears, cut along either side of the backbone from tail to head. Discard. Turn chicken over. Press firmly on breastbone to flatten chicken.
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