Roast Chicken with Pumpkin, Sage and Red Onion Recipe

If you’re looking for a cozy, foolproof dinner that tastes like a warm hug, you absolutely have to try my Roast Chicken with Pumpkin, Sage and Red Onion Recipe. It’s the perfect marriage of tender, juicy chicken and sweet roasted veggies with that earthy hint of sage that somehow makes everything sing in harmony. I love this recipe because it’s easy enough for weeknight dinners but impressive enough to share with guests. Stick with me here—I promise by the end, you’ll want to keep this one in heavy rotation!

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Ingredients You’ll Need

This roast chicken recipe combines autumnal flavors like pumpkin and sage with the natural sweetness of red onion and garlic. Each ingredient brings something special, and selecting fresh, high-quality produce really makes a difference here.

• Bone-in, skin-on chicken: I prefer bone-in for juiciness and skin-on to get that perfect crispy crust.
• Pumpkin (or butternut squash): Choose firm, brightly colored pumpkin—if you’re swapping with butternut squash, a nice big wedge works best.
• Red onion: Thick slices hold their shape and roast beautifully without turning mushy.
• Whole head of garlic: Don’t peel the cloves ahead; they’ll roast and soften inside their skin for mellow, sweet flavor.
• Extra virgin olive oil: For richness and to help everything get that lovely golden color.
• Balsamic vinegar: Adds a subtle tanginess that highlights the sweetness of pumpkin and onions.
• Honey: Just a touch to balance the savory with a gentle sweetness—trust me, it makes a difference.
• Fresh sage (or dried): Sage is the hero flavor here; I always use fresh when I can, tearing leaves to release their aroma.
• Salt and pepper: Season generously to bring all flavors together.

Variations

I love how flexible this Roast Chicken with Pumpkin, Sage and Red Onion Recipe is—you can easily swap, add, or omit ingredients to suit your mood or dietary needs. Here are some of my favorite tweaks!

• Add root veggies: I often toss in carrots or parsnips for extra sweetness and texture variety—just cut them into similar-sized chunks as the pumpkin.
• Use chicken thighs: If you prefer dark meat, thighs work beautifully and stay incredibly juicy throughout roasting.
• Try different herbs: Rosemary or thyme can replace sage if you want a slightly different herbal profile—both are friends to roasted chicken!
• Make it vegan: Skip the chicken, and roast a hearty mix of squash, potatoes, onions, and garlic with the same seasoning for a plant-based dinner that’s just as comforting.

How to Make Roast Chicken with Pumpkin, Sage and Red Onion Recipe

Step 1: Prepare Your Oven and Roasting Tray

Start by preheating your oven to 200°C (about 400°F). Use a large roasting tray or dish with raised edges so the pan juices don’t spill over while cooking. I like to lightly rub the tray with olive oil or line it with sturdy baking paper; both methods help prevent sticking and make cleanup so much easier.

Step 2: Whisk Together the Flavorful Oil Mixture

In a small bowl or mug, whisk the extra virgin olive oil, balsamic vinegar, and honey. Season with some salt and pepper here to build flavor layers early on. This tangy-sweet oil mixture is the secret sauce that helps caramelize the veggies and crisps up the chicken skin perfectly.

Step 3: Chop and Prep Your Veggies and Garlic

Peel and chop your red onion into thick slices—you want them chunky so they roast nicely without melting away. Wash the pumpkin (you don’t have to peel it, especially if it’s a softer variety) and cut it into large chunks. Break apart the garlic head into individual cloves, but keep their skins on; trust me, this step makes for sweet, mellow garlic bites later on.

Step 4: Combine Everything in the Roasting Tray

Place the chicken, pumpkin, onion, and garlic in your tray. Pour the oil mixture over, then use your hands to gently toss and rub everything so the flavors coat uniformly. Spread out the ingredients in an even layer to ensure even roasting.

Step 5: Season and Add Sage

Generously season the whole tray with salt and pepper. If you have fresh sage, remove the thick stems and roughly tear the leaves before sprinkling them over the dish—this releases their fragrance. If you’re using dried sage, just sprinkle it evenly. Give everything a gentle massage to mix in the salt, pepper, and sage properly.

Step 6: Roast and Relax

Pop the tray into the oven and roast for about 60 minutes. You want to see the chicken skin turn a beautiful golden brown and get crispy, while the pumpkin and onion become tender and fragrant. The whole kitchen will smell amazing, so maybe open a window if you get too hungry.

Step 7: Serve Hot and Enjoy

Serve immediately while everything’s piping hot. Don’t forget to include those roasted garlic cloves; squeeze their softened insides onto your plate—they’re little bursts of mellow garlic heaven. Make sure to ladle some pan juices over the chicken and veggies for extra moisture and flavor.

How to Serve Roast Chicken with Pumpkin, Sage and Red Onion Recipe

Garnishes

I love to sprinkle a little freshly chopped parsley over this dish just before serving—it adds a pop of color and a fresh, herbal note that’s a nice contrast to the richness of the roast. A few lemon wedges on the side also work wonders if you want a zesty brightness to lift up the flavors.

Side Dishes

This recipe is pretty hearty on its own, but if I’m adding sides, I usually go with a simple green salad tossed with vinaigrette to balance the meal. Creamy mashed potatoes or a warm grain like quinoa or farro also complement the roasted flavors beautifully.

Creative Ways to Present

For dinner parties, I like to serve the chicken pieces artfully arranged on a large wooden board with the roasted pumpkin, onions, and garlic scattered around. Garnishing with fresh sage leaves and a drizzle of pan juices makes it look rustic yet elegant—guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and refrigerate within two hours of cooking to keep things fresh. The roast chicken with pumpkin, sage and red onion keeps well for up to 3 days. The pumpkin can get softer, but the flavors deepen beautifully in the fridge.

Freezing

Freezing this dish is totally doable! Store cooled leftovers in freezer-safe containers or heavy-duty bags. I recommend freezing the chicken and pumpkin separately if possible to maintain texture. It freezes well for up to 2 months.

Reheating

To reheat, I gently warm the chicken and veggies in the oven at 160°C (320°F) covered with foil to keep moisture, then remove the foil in the last 5 minutes for a little crisp back on the skin. You can also heat leftovers in a skillet over medium-low heat, adding a splash of broth or water to keep things juicy.

FAQs

Final Thoughts

This Roast Chicken with Pumpkin, Sage and Red Onion Recipe holds such a special spot in my recipe arsenal. It’s the kind of dish that feels like you’ve poured love into every bite without spending hours in the kitchen. When I first tried it, I immediately knew it would become a family favorite—my crew goes crazy for that crispy skin and those soft, sweet chunks of pumpkin. I hope you enjoy making it as much as I do, and maybe you’ll find it becomes your go-to recipe whenever you want a simple, delicious, and comforting meal. Let me know how it turns out!

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