Ingredients
Scale
- 1 whole roast chicken (about 4–5 lb) or bone-in chicken pieces
- 12 oz short pasta (black squid-ink or regular) or white pasta to create Jack Skellington face
- 1/2 cup black olives, sliced
- 1 cup pumpkin puree or roasted squash
- 1 cup mashed potatoes (for bone shape accents)
- 2 cups roasted vegetables (carrots, broccoli, Brussels sprouts)
- 2 tablespoons olive oil
- Fresh herbs (parsley, thyme) for garnish
- Salt and pepper
- Optional pumpkin bread or rolls for serving
Instructions
- Preheat oven to 425°F (220°C). Season chicken with salt, pepper, and olive oil; roast until 165°F internal temperature and juices run clear, about 70–80 minutes.
- Cook pasta until al dente; drain and chill slightly. If making a Jack Skellington face, set aside white pasta for the base and cut black olives for eyes and mouth.
- Assemble Jack Skellington face on a serving platter using pasta as the white face, olive pieces for eyes and mouth; arrange roasted vegetables around the plate.
- Drizzle with herb oil and garnish with parsley. Warm pumpkin puree or roasted squash on the side as a dipping sauce or side.
- Serve with pumpkin bread and a simple green salad to balance the plate for a complete dinner and movie-night experience.
Notes
- To simplify, use store-bought rotisserie chicken and pre-cut olives for the Jack face.
- Prepare the face elements ahead of time and assemble just before serving to keep the pasta from sticking.
- Can be made as a vegetarian option by substituting roasted squash and pumpkin hummus for chicken.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Method: Roasting, boiling, Assembly
- Cuisine: American, Halloween
- Diet: Allergen-friendly options available
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 135 mg
