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Roast Chicken with Pumpkin, Sage and Red Onion Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 103 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western
  • Diet: Gluten Free

Description

This Roast Chicken with Pumpkin, Sage, and Red Onion is a wholesome, flavorful dish perfect for family dinners. The chicken is roasted to golden, crispy perfection alongside tender pumpkin, sweet red onions, and aromatic garlic, enhanced by a fragrant balsamic, honey, and sage dressing. This easy-to-prepare, gluten-free, and dairy-free recipe delivers a comforting meal with delightful pan juices and roasted garlic that add extra richness and depth of flavor.

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 small whole squash)
  • 1 red onion
  • 1 head garlic

Marinade & Seasoning

  • 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

  1. Preheat oven and prepare tray: Heat your oven to the appropriate roasting temperature. Prepare a large roasting tray or dish with raised edges by lightly rubbing it with olive oil or lining it with sturdy baking paper to hold the pan juices during roasting.
  2. Make the marinade: In a mug or small bowl, whisk together extra virgin olive oil, balsamic vinegar, and honey. Season this mixture lightly with salt and pepper to create a sweet and tangy marinade.
  3. Prepare vegetables: Peel and cut the red onion into thick slices. Wash and chop the pumpkin into large chunks. Separate the head of garlic into individual cloves but leave their papery skins on.
  4. Arrange ingredients in tray: Place the chicken pieces, pumpkin chunks, sliced onion, and whole garlic cloves into the roasting tray. Pour the marinade over everything, then use your hands to rub the mixture evenly over the chicken and vegetables.
  5. Season and add sage: Generously sprinkle salt and pepper over all ingredients. For fresh sage, discard the thick stems and roughly tear the leaves before adding them to the tray; if using dried sage, simply sprinkle it on. Massage the herbs and seasoning into the chicken and vegetables briefly to distribute flavors.
  6. Roast the dish: Place the roasting tray in the oven and roast for approximately 60 minutes. The dish is ready when the chicken skin turns crisp and golden brown, the vegetables become soft, and the aroma is rich and inviting.
  7. Serve: Serve the dish immediately while hot. Include the roasted garlic cloves and drizzle any pan juices over the chicken and vegetables for extra flavor. Alternatively, divide into containers and refrigerate for later meals.

Notes

  • This tray-baked roast chicken with pumpkin, sage, and red onion is easy to prepare, healthy, and delicious.
  • It is family-friendly and caters to gluten-free and dairy-free dietary requirements.
  • Be sure to include the roasted garlic and pan juices when serving to maximize flavor.
  • You can substitute butternut squash for pumpkin if preferred.
  • Adjust salt and pepper to taste depending on dietary needs.

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

Find it online: https://tastyrates.com/roast-chicken-with-pumpkin-sage-and-red-onion-recipe/