Oven roasted thighs served on a bed of Pumpkin and Roasted Beans

Serves 4
Prepping time: 15 minutes
Cooking time: 50 minutes


  • 6 Grain Field Chickens Chicken Thighs
  • 45ml (3 tbsp) sunflower oil
  • Salt and pepper, to taste
  • 30ml (2 tbsp) chicken rub
  • 500g pumpkin, cubed
  • 30ml (2 tbsp) ground cinnamon
  • 1 x 410g tin butter beans, drained
  • Mixed salad leaves
  • 1 cucumber, sliced


  • 60ml (¼ cup) honey
  • 15ml (1 tbsp) olive oil
  • 1 garlic clove, crushed
  • Salt and pepper, to taste


1. Preheat the oven to 180°C.
2. Place the chicken thighs on a baking tray and season well. Sprinkle with the chicken rub and roast until cooked, for about 30 minutes.
3. In another oven tray spread out the cubed pumpkin and sprinkle with cinnamon and a little oil and roast for 15 minutes, add the butter beans and roast until the beans are dry and crispy, for 10 minutes.
4. Once everything is cooked, place a few salad leaves in a serving dish and top with the chicken thighs as well as the pumpkin, beans, and slices of cucumber.
5. Mix all the dressing ingredients well and drizzle over the chicken thighs and serve.