Roast Chicken with Pumpkin, Sage and Red Onion Recipe

If you’re looking for a comforting, flavorful meal that’s both simple to prepare and has that wow factor, you’re in for a treat with this Roast Chicken with Pumpkin, Sage and Red Onion Recipe. I absolutely love how everything comes together—the tender chicken, sweet roasted pumpkin, and that earthy hint of sage make this dish a fall favorite in my kitchen. Stick with me, and I’ll share all the tips so your roast turns out juicy, aromatic, and perfectly golden every single time!

this …

Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference here. The pumpkin adds sweetness and softness that contrasts the savory chicken, while sage brings that earthy warmth. When shopping, look for a firm pumpkin or butternut squash and fresh sage if possible—you’ll taste the difference.

• Bone-in, skin-on chicken: This ensures juicy meat and crispy, flavorful skin.
• Pumpkin (or butternut squash): Go for fresh, firm flesh; it roasts beautifully and absorbs flavors.
• Red onion: Adds natural sweetness and a slight bite after roasting.
• Garlic: Roast whole cloves in their skin for mellow, caramelized goodness.
• Extra virgin olive oil: A good quality oil elevates the taste and helps everything roast evenly.
• Balsamic vinegar: Brings a subtle tang and deep richness to balance the sweetness.
• Honey: Just a touch, to lightly caramelize the veggies and chicken skin.
• Fresh sage (or dried): The star herb for earthy, aromatic notes.
• Salt and pepper: Essential for seasoning and bringing all the flavors to life.

Variations

I love making this Roast Chicken with Pumpkin, Sage and Red Onion Recipe my own depending on the season or what’s in the pantry. It’s easy to swap or add ingredients so you can tailor it to your taste or dietary needs.

• Herb Twists: I sometimes swap sage for rosemary or thyme, which adds a different but delicious aroma to the roast.
• Vegetable Swaps: In early autumn, I add chunks of sweet potato or carrots alongside the pumpkin for extra sweetness and color.
• Spice Boost: When I want a little heat, I toss in some chili flakes or a dash of smoked paprika—it gives the dish a subtle smoky kick.
• For a Leaner Option: Swap the whole chicken for skinless chicken thighs, but keep the olive oil drizzle for moisture and crispness.

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

Step 1: Prep Your Oven and Roasting Tray

Start by preheating your oven to 200°C (about 400°F). I like to use a large roasting tray with raised edges—it catches all those delicious pan juices without spilling. Lightly rub the tray with a bit of olive oil or line it with sturdy baking paper to prevent sticking. This step sets you up for an easy clean-up, which I’m always grateful for after roasting.

Step 2: Whisk Up the Flavorful Oil Mixture

In a small bowl or mug, whisk together your extra virgin olive oil, balsamic vinegar, and honey. Then season with a pinch of salt and pepper. This mixture is your secret weapon for a shiny, tasty coat that helps everything caramelize beautifully in the oven.

Step 3: Prepare Your Veggies and Garlic

Peel and roughly chop the red onion into thick wedges—these hold their shape and sweeten as they roast. Wash the pumpkin, then cut it into large chunks; I keep the skin on for easier handling and extra nutrients, but you can peel if you prefer. Break apart the garlic head into individual cloves but don’t peel them—that way they roast into mellow, creamy gems you’ll want to squeeze out later.

Step 4: Assemble and Season Everything in the Tray

Place the chicken, pumpkin pieces, onion wedges, and garlic cloves into the roasting tray. Pour the oil mixture over everything and use your hands (yep, get in there!) to rub the oil evenly over the chicken skin and all the veggies. Season generously with salt and pepper, then add the sage. If you’re using fresh sage, remove any thick stems and roughly tear the leaves before scattering; dried sage just sprinkles in nicely. Give everything a gentle massage so the herbs and seasoning really stick.

Step 5: Roast Until Crispy and Tender

Pop your tray into the oven for about 60 minutes. Keep an eye as the chicken skin turns golden and crispy and the pumpkin softens perfectly—not mushy, but tender. When I first mastered this recipe, I learned it’s worth waiting for that irresistible aroma that fills your kitchen—that’s your signal that the roast is ready! If you have a meat thermometer, an internal temperature of 75°C (165°F) in the thickest part of the chicken ensures it’s cooked through.

Step 6: Serve and Savor

Serve your Roast Chicken with Pumpkin, Sage and Red Onion piping hot, making sure to scoop up some of those roasted garlic cloves and drizzle the luscious pan juices over the top. You’ll find that the garlic softens perfectly in its skin and adds creamy bursts of flavor that elevate every bite. Trust me, these simple extras make this dish unforgettable.

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

Garnishes

I usually sprinkle chopped fresh parsley or extra torn sage leaves over the finished dish for a fresh herbal pop and vibrant green color. A light squeeze of lemon juice just before serving brightens up the flavors and balances the richness beautifully.

Side Dishes

This roast is wonderful on its own, but I often pair it with a crisp green salad or simple steamed greens like broccoli or green beans for some freshness. Creamy mashed potatoes or buttery polenta also make fantastic comforting sides that soak up those lovely pan juices.

Creative Ways to Present

For special occasions, I like to plate this roast family-style on a large wooden board, scattering extra roasted garlic around and garnish with whole sage sprigs. It feels rustic and inviting—a perfect centerpiece that encourages everyone to dig in and share stories around the table.

Make Ahead and Storage

Storing Leftovers

When my family can’t finish the roast in one sitting (rare but it happens!), I store leftovers in airtight containers in the fridge. The chicken keeps beautifully for up to 3 days, and the pumpkin and onions soak up even more flavor overnight.

Freezing

I’ve frozen the chicken and veggies successfully by portioning into freezer-safe containers. It’s best to consume within 2 months. Just thaw gently overnight in the fridge before reheating to keep the texture intact.

Reheating

To bring back that crispy chicken skin, I reheat leftovers in the oven at 180°C (350°F) for about 15 minutes rather than the microwave. It warms everything through evenly and revives the texture beautifully.

FAQs

Final Thoughts

This Roast Chicken with Pumpkin, Sage and Red Onion Recipe has become one of my go-to meals whenever I want something cozy, delicious, and fuss-free. It’s the kind of dish that feels like a warm hug after a long day and brings people together around the dinner table. I hope you try it soon—you’ll find yourself coming back to this recipe again and again, just like my family does!

Print