Instructions: Preheat the oven to 375 degrees.

Grease a roasting rack and large roasting pan.

Peel the pumpkin and remove all of the seeds.

Chop the pumpkin into 3/4 inch chunks and set aside.

Set aside two tablespoons butter and mix the 8 tablespoons butter with the cumin, oregano, salt, and pepper until smooth.

Gently loosen the skin over the chicken breast and spread about 5 tablespoons of the butter mixture in between the skin and breast meat to keep it moist while baking.

Melt the remaining 2 tablespoons of butter and brush generously over the chicken skin.

Sprinkle with additional salt and pepper. Melt the remaining 3 tablespoons butter spice mixture.

Mix the melted spice butter with the chopped pumpkin.

Place the pumpkin in the bottom of the roasting pan.

Place the rack in the pan and place the chicken, breast side up, on the rack.

Roast for 10 minutes, then flip the chicken onto one side.

Roast for an additional 20 minutes, then flip the chicken over onto the other side.

Roast for 20 minutes more, then turn the chicken breast side up.

Continue to roast until a meat thermometer inserted in the thickest part of the thigh registers 165 degrees, about 15-20 minutes more.

Remove the chicken from the oven and tent with foil.

Let sit for 10-15 minutes before carving.

Serve with the pumpkin.

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