Cut a lid in the pumpkin and scoop out it's insides.
Mix together the spices and salt and rub all over the chicken, then sprinkle the inside of the pumpkin with olive oil, thyme and lemon slices. Place the chicken on top and the lid on top, then place it in the oven. Remove the lid after an hour.
Meanwhile, season the large pan of water and peel and cut the potatoes and bring them to a simmer.
Heat the oil up in a roasting tin and add the potatoes, tossing them around to coat them. Roast for 45 minutes then add the honey and mustard and toss them again to coat them fully before returning to the oven for a final 15-30 mins.
When the chicken is cooked, remove the skin from the pumpkin and blend with the butter and Italian herbs. If the resulting puree is a little wet, you can put it in a pan over a gentle heat for around 10 mins.