Layered pumpkin & ricotta:
Pre-heat oven to 180°C.
Roughly chop the silverbeet leaves and, using a sharp knife or a good quality mandolin, very thinly slice the pumpkin. Place half the pumpkin in the bottom of a large baking dish. Dollop over half the ricotta and most of the chopped silverbeet leaves. Place the remaining sliced pumpkin on top and dollop over the remaining ricotta and the remaining silverbeet.
Melt the butter with the garlic, then pour over the pumpkin bake. Cover with foil then set aside. When you are ready to roast the chicken (as per instructions below) place the pumpkin bake in the bottom of the oven at the same time for 1 hour 30 minutes. When the chicken is resting, remove the foil from the pumpkin bake, sprinkle with parmesan cheese and place under the grill for 10 minutes until golden.
Roast the chicken:
Remove chicken along with liquid marinade from bag and transfer into lined baking pan, then cover loosely with foil or baking pan lid.
NOTE: Covering during cooking helps to infuse the flavour slowly into the chicken.
Place in the oven and cook for 70 minutes.
Remove the foil or lid, continue cooking for 15-20 minutes or until the skin is golden brown, juices run clear and internal temperature reaches 82°C in the thickest part of the chicken.
Once cooked, remove chicken from the oven and set aside for 5 minutes to rest before carving.
Save the roasting liquid and use as sauce or gravy (see instructions below).
A simple and delicious finishing sauce:
Melt 2 tablespoons of butter in a pan over medium-high heat for 1-2 minutes.
Add 2 tablespoons of flour and stir continuously until smooth and no lumps remain.
Gradually add the liquid from the roasted chicken while whisking, until it becomes smooth after each addition.
Continue to simmer for 2 minutes then serve together with the chicken & pumpkin bake.