Description

This Roast Chicken with Pumpkin, Sage, and Red Onion is a wholesome, flavorful dish perfect for family dinners. The chicken is roasted to crispy golden perfection alongside tender pumpkin chunks, sweet red onion, and aromatic garlic, all infused with fresh or dried sage. Drizzled with a simple mixture of olive oil, balsamic vinegar, and honey, this meal delivers comforting flavors and nourishing ingredients in one pan.

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

Seasonings & 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

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Instructions

Preheat Oven and Prepare Tray: Preheat your oven to the appropriate roasting temperature (around 200°C/400°F). 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.
Make the Dressing: In a mug or small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey. Season lightly with salt and pepper, mixing well to combine.
Prepare Vegetables: Peel and cut the red onion into thick slices. Wash the pumpkin thoroughly and cut it into large chunks. Break the head of garlic into individual cloves without peeling them.
Arrange Ingredients: Place the chicken pieces, pumpkin chunks, red onion, and unpeeled garlic cloves into the roasting tray. Pour the prepared oil mixture evenly over everything and use your hands to rub it over all the ingredients so they are well coated. Spread the ingredients evenly across the tray.
Season and Add Sage: Generously season with salt and pepper. For fresh sage, remove thick stems and roughly tear the leaves before adding them; for dried sage, sprinkle it evenly over the tray. Massage the salt, pepper, and sage into the chicken and vegetables to distribute the flavors.
Roast: Place the tray in the oven and roast for approximately 60 minutes until the chicken skin is crisp and golden brown, the vegetables are tender, and the dish is fragrant and cooked through.
Serve: Serve immediately while piping hot. Don’t forget to include the roasted garlic cloves and drizzle the delicious pan juices over the chicken and vegetables. Alternatively, divide into containers and refrigerate for later enjoyment.

Notes

This tray baked roast chicken with pumpkin, sage, and red onion is easy to prepare, healthy, and delicious.
It’s a family-friendly dinner option that is both gluten free and dairy free.
Use fresh sage for more vibrant aroma or dried sage if fresh is unavailable.
Ensure the roasting tray has raised edges to keep the pan juices and enhance the flavor.
Leftovers can be stored in the fridge and reheated for a convenient meal.

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