Chicken In A Pumpkin

Cinnamon Spice Chicken Stuffed Pumpkin Recipe by Ash's In The Kitchen

Cinnamon spiced whole chicken Air Fried inside of a pumpkin with Wild Rice and Vegetables, Gluten Free Pumpkin Spice Cake and Cinnamon Roasted Beets.

Cinnamon Spiced Whole Chicken in a Pumpkin

1 Fryer Chicken (around 4 lbs)
1 Medium Sugar Pumpkin
1/2 cup Butter
1 Tablespoon Cinnamon
2 Tablespoon Brown Sugar
1 Tablespoon Ground Garlic
1 teaspoon Smoked Paprika
Salt and Pepper to Taste

1. In small bowl, combine butter and seasoning. Spread it over the inside of the pumpkin and all over the chicken; including under the skin.
2. Preheat Air Fryer to 370°F.
Place chicken inside of pumpkin. If it doesn’t fit you can remove the backbone of the bird.
3. Tent with foil or cover with the top of the pumpkin making sure you wrap the stem in foil to keep it from burning.
4. Air Fry for 35 minutes. Remove foil or pumpkin top and cook an additional 10 minutes or until skin is crispy and internal temperature reaches 165°F and there is no pink by the bone.
***If you’d prefer baking: preheat oven to 350°F and bake for 1 hour 15 minutes. Increase temperature to 400° and remove foil or top of pumpkin and roast an additional 15 minutes.

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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