Roast Chicken with Pumpkin, Sage and Red Onion
Tray baked roast chicken with pumpkin, sage and red onion is easy to prepare, healthy and delicious! A family friendly dinner; gluten free and dairy free.
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Servings: 6 servings
Calories: 424kcal
Equipment
- large roasting tray with raised edges
- chopping board
- knife
- small bowl
Ingredients
- 1.2-1.5 kg bone-in, skin-on chicken
- 700 grams pumpkin or butternut squash (a large wedge or a very little whole butternut squash)
- 1 red onion
- 1 head garlic
- 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
Instructions
- Preheat your oven and prepare a large roasting tray or dish. You’ll need a tray with raised edges to hold in the plentiful pan juices. When preparing the tray, either lightly rub with olive oil, or line with sturdy baking paper.
- In a mug or small bowl whisk together the extra virgin olive oil, balsamic vinegar and honey. Season with a little salt and pepper.
- Peel and chop the onions thickly. Wash the pumpkin and cut into large chunks. Break the head of garlic into cloves, but do not peel.
- Place the chicken pieces, pumpkin, onion and garlic into the roasting tray. Pour the oil mixture all over and use your hands to rub the oil over everything, then spread the ingredients out evenly over the tray.
- Season generously with salt and pepper, then add the sage. For fresh sage, remove the thick stems from the sage. Roughly tear the sage leaves and add to the tray. For dried sage, simply sprinkle it in. Briefly massage the salt, pepper and sage into the ingredients.
- Place in the oven and roast for approximately 60 minutes or until the chicken skin is turning crisp and golden brown, the vegetables are soft and the whole dish smells heavenly.
- Serve immediately, piping hot, or divide up into containers and store in the fridge.
- When serving, don’t forget the roasted garlic cloves or those delicious pan juices which have formed. Serve up a portion of chicken and vegetables, squeeze out some garlic and ladle over the pan juices.
Notes
Recipe variations:
- Pumpkin pairs so beautifully with the sage and onion in this dish, however if you don’t have pumpkin don’t despair! You can substitute in sweet potato or even a mixture of potatoes and carrots would work well.
- You can use red wine vinegar or white wine vinegar instead of balsamic vinegar.
- Brown onion can be used instead of red onion.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 424kcal (21%) | Carbohydrates: 12g (4%) | Protein: 27g (54%) | Fat: 30g (46%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 102mg (34%) | Sodium: 99mg (4%) | Potassium: 707mg (20%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 10123IU (202%) | Vitamin C: 15mg (18%) | Calcium: 60mg (6%) | Iron: 2mg (11%)