Cut your pumpkin in half and scoop out the guts. You can roast the seeds as a great snack or garnish for the dish.

Give the pumpkins a splash of olive oil on the cut side and season with a teaspoon of salt.

On a parchment paper lined baking sheet roast pumpkin halves @ 400F for 35-40 or until a knife easily punctures the skin.

Coat remaining vegetables with a light coat of olive oil and season with a teaspoon of thyme, rosemary, and salt.

On a parchment paper lined baking sheet roast vegetables @ 400F for 25 or until they reach your desired softness. I like mine a little al dente so I make sure not to soften them too much.

After the pumpkin has cooled enough to handle remove the outer skin.

In a food processor combine softened butter, pumpkin, and season with a teaspoon of thyme, rosemary, and salt.

Blend the ingredients until smooth.

Most of the time you will find Silkies with the head and feet attached. Remove them with chef knife. You can set aside the feet to roast and use as a garnish if you wanna really open some eyes.

Truss your chicken with butcher twine. A video on how to truss a chicken is coming soon.

Season the chicken with salt and pepper

Roast chicken @ 400 for 25-30 minutes or until the internal temperature reaches 160 degrees. While the chicken rests the temp will rise the last 5 degrees to hit 165.

Silkies are usually on the smaller side so they will cook quicker than a normal chicken so keep an eye on those temps.

Plate your roast dragon on a bed of pumpkin puree and serve with the roast vegetables.

Garnish with the optional feet and roasted pumpkin seeds. Enjoy!