Fresh black pepper and Himalayan Crystal Saltground (to taste)
Place the oven grill at the bottom position and preheat your oven to 375 F.
Remove the top of the pumpkin with a knife, like you would carve it. Remove the seeds until interior is smooth and season the cavity generously with salt and pepper. Place the pumpkin in a shallow backing dish.
Brown the chicken on all sides in a pan with the coconut oil and place inside theÂ pumpkin, breast side up.
In the same pan with added coconut oil, soften the other vegetables (leeks, bell pepper and garlic) for about 4 or 5 minutes. Add the nutmeg and herbes de provences near the end, if using.
Pour the cooked vegetables with all the coconut oil on top of the chicken inside the pumpkin.
Put some aluminium foil around the peduncle on the top part of the pumpkin you removed and put back on top of the pumpkin.