Butter-infused bites of tender chicken and soft pumpkin gives this dish a crave-worthy status. Nothing goes to waste here with the juices from the rested chicken (or schmaltz) tossed with couscous, spinach and a tangy dressing to bring it all together. It's a weeknight harmony of the high notes.
Preheat oven to 220°C fan-forced. Zest lemon. Pick sage leaves from stems and roughly chop. Peel and crush garlic. Place lemon zest, sage, garlic and butter in a bowl and mash with a fork to combine. Set aside.
Peel pumpkin and chop into 3cm pieces. Place pumpkin in an baking dish, drizzle with 2 teaspoons oil, sprinkle with salt and pepper and toss to coat. Roast for 35 minutes or until pumpkin is caramelised and tender.
Divide butter between chicken and push under skin. Place chicken in a baking tray and drizzle with remaining oil. Roast for 35–40 minutes or until chicken is cooked through. While chicken is cooking, continue with step 4.
Juice lemon. Peel and finely dice eschalot. Place honey, lemon juice, eschalot, salt and pepper in a bowl and set aside to pickle slightly.
Dissolve stock cube in 180ml (¾ cup) boiling water. Remove chicken from tray and wrap in foil to keep warm and rest. Add couscous and stock to tray with pumpkin and cover with foil for 5 minutes to cook couscous.
Toss spinach, pepitas, dressing, parmesan and any resting juices (schmaltz) from chicken through couscous and pumpkin and season with salt and pepper. Divide couscous between bowls and top with chicken.