Description
This Roast Chicken with Pumpkin, Sage, and Red Onion is a comforting one-pan dish that combines tender, golden-brown chicken with sweet roasted pumpkin, savory sage, and caramelized red onions. Drizzled with a flavorful blend of olive oil, balsamic vinegar, and honey, this easy-to-make roast is perfect for a wholesome family dinner. The garlic cloves roast to soft perfection, adding subtle sweetness and depth. It’s naturally gluten-free and dairy-free, making it suitable for many dietary preferences.
Ingredients
Scale
Chicken
- 1.2-1.5 kg bone-in, skin-on chicken
Vegetables
- 700 grams pumpkin (or butternut squash, a large wedge or a very small whole butternut squash)
- 1 red onion
- 1 head garlic
Seasoning & Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 15 grams fresh sage (or 3 tablespoons dried sage)
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Tray: Preheat your oven to 200°C (about 400°F). Prepare a large roasting tray with raised edges by lightly rubbing it with olive oil or lining it with sturdy baking paper to prevent sticking and hold in pan juices.
- Make the Dressing: In a small bowl or mug, whisk together the extra virgin olive oil, balsamic vinegar, and honey. Season with a pinch of salt and pepper to taste to create a balanced, tangy-sweet dressing.
- Prepare Vegetables: Peel and cut the red onion into thick wedges. Wash the pumpkin thoroughly and cut into large chunks for even roasting. Separate the head of garlic into cloves, leaving the skins on to roast and mellow in flavor.
- Combine Ingredients: Place the chicken pieces, pumpkin chunks, onion wedges, and whole garlic cloves in the roasting tray. Pour the dressing over everything. Use your hands to rub and evenly coat all ingredients with the oil mixture and then spread them out in a single layer for even roasting.
- Season and Add Sage: Generously season the tray contents with salt and black pepper. Remove thick stems from fresh sage leaves if using; roughly tear the leaves and scatter over the tray. If using dried sage, sprinkle evenly. Gently massage the salt, pepper, and sage into the chicken and vegetables to infuse flavor.
- Roast the Dish: Place the roasting tray in the oven and roast for approximately 60 minutes. Cook until the chicken skin is crisp and golden brown, vegetables are tender, and the aroma is inviting. The roasted garlic cloves will be soft and sweetened by then.
- Serve: Serve immediately while piping hot. Include some of the roasted garlic cloves and spoon over the delicious pan juices. Alternatively, divide the meal into containers and store in the fridge for up to 3 days.
Notes
- This one-pan roast is easy to prepare and makes for a healthy, family-friendly dinner.
- It is naturally gluten-free and dairy-free, suitable for a variety of dietary needs.
- Using bone-in, skin-on chicken ensures moist meat and crispy skin.
- If you prefer, substituting pumpkin with butternut squash works equally well.
- Adjust seasoning according to taste and consider adding other herbs like thyme for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 5 g
- Sodium: 99 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 102 mg
