Glazed Roasted Chicken with Creamy Broccoli Pasta Salad and Mashed Pumpkin

 Ingredients

For the Roasted Chicken:

2 chicken leg quarters

2 tbsp honey

1 tbsp soy sauce

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp black pepper

Salt to taste

For the Creamy Broccoli Pasta Salad:

2 cups rotini pasta, cooked

1 cup broccoli florets, lightly steamed

1/2 cup diced ham (or cooked bacon bits)

1/4 cup red onion, finely chopped

1/2 cup shredded cheddar cheese

1/2 cup mayonnaise

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

For the Mashed Pumpkin:

2 cups pumpkin, peeled and cubed

1 tbsp butter

1/2 tsp cinnamon (optional)

Salt to taste

Instructions

1. Roast the Chicken:

Preheat oven to 200°C (400°F).

Mix honey, soy sauce, olive oil, garlic powder, paprika, black pepper, and salt in a bowl.

Coat the chicken with the marinade and let it sit for 20 minutes.

Bake for 35–40 minutes, basting occasionally, until golden and slightly crispy.

2. Make the Creamy Broccoli Pasta Salad:

In a large bowl, combine cooked pasta, broccoli, diced ham, red onion, and cheese.

In a separate bowl, mix mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

Pour the dressing over the salad and mix well. Chill before serving.

3. Prepare the Mashed Pumpkin:

Boil or steam pumpkin cubes until soft.

Drain and mash with butter, cinnamon, and salt.