Roast Chicken with Pumpkin, Sage and Red Onion Recipe

If you’re looking for a cozy, soul-warming meal that practically makes itself, you’ve got to try my Roast Chicken with Pumpkin, Sage and Red Onion Recipe. This dish has become a staple in my kitchen because it’s not only simple but bursts with those deep autumn flavors that make you feel right at home. I remember the first time I made it—I could already smell those herbs and roasting vegetables while the chicken’s skin crispened to golden perfection. Stick with me, and I’ll walk you through how to nail this dish every time, with tips I’ve picked up along the way!

this Recipe

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients that play off each other beautifully. When buying, look for a chicken with good fresh skin and firm flesh, and try to pick a pumpkin or butternut squash that’s vibrant and unblemished for the best flavor.

• Chicken: I always go for bone-in, skin-on chicken as it stays juicier and the skin crisps up wonderfully.
• Pumpkin or Butternut Squash: Choose a firm, fresh pumpkin or a whole butternut squash for sweetness and texture that roast nicely.
• Red Onion: Adds a subtle sweetness and softens while it roasts, balancing the savory notes.
• Garlic: Using whole cloves with skins on lets them roast gently until sweet and spreadable.
• Extra Virgin Olive Oil: For coating the ingredients and helping that skin crisp – don’t skimp here!
• Balsamic Vinegar: Adds a touch of tang and depth that really lifts the whole dish.
• Honey: A little sweetness helps caramelize the veggies and skin just right.
• Fresh or Dried Sage: Sage is a must here; fresh is fabulous, but dried works in a pinch.
• Salt and Pepper: Essential seasoning to bring all the flavors together.

Variations

I love to play around with this Roast Chicken with Pumpkin, Sage and Red Onion Recipe depending on what’s in season or what I have on hand. Feel free to tweak and make it your own!

• Swap the Pumpkin: I’ve used sweet potatoes or carrots instead of pumpkin for a twist – each brings its own sweetness and texture.
• Add Different Herbs: Thyme or rosemary can be great companions to sage for a more complex herbaceous punch.
• Spice it Up: Toss in a pinch of chili flakes if you want a subtle heat kick that contrasts nicely with the sweetness.
• Dairy-Free Creaminess: Sometimes I drizzle a bit of coconut cream after roasting for a silky finish, perfect for those avoiding dairy.

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 about 200°C (390°F). You want it nice and hot so the chicken skin starts crisping right away. Grab a large roasting tray with raised edges to catch all those delicious drippings. I like to give it a quick rub of olive oil or line it with sturdy baking paper, which helps with clean-up and prevents sticking. Pro tip: don’t skip this step, or you’ll regret scrubbing later!

Step 2: Mix Your Flavorful Olive Oil Glaze

In a mug or small bowl, whisk together your extra virgin olive oil, balsamic vinegar, and honey, then season lightly with salt and pepper. This glaze is what ties together the chicken and veggies, giving everything a glossy finish and that delicious, slightly tangy-sweet flavor. It’s one of those little touches I always lean on because it makes such a big difference.

Step 3: Prepare Your Veggies and Chicken

Peel the red onion and chop it into thick wedges—this helps them hold up while roasting. Wash and cut the pumpkin into large chunks so they don’t turn to mush. For the garlic, break the head into cloves but keep the skins on; those roasting skins mellow the flavor beautifully and turn the cloves into little buttery bites. Place the chicken, pumpkin, onion, and garlic cloves into the roasting tray.

Step 4: Coat and Season Everything

Pour your olive oil glaze over the chicken and vegetables, then get your hands in there and rub it all around. Trust me, using your hands to massage the flavors in is one of my best-kept secrets—I find it helps the seasoning stick better and the vegetables absorb those tasty juices. Next, season generously with salt and pepper. If you’re using fresh sage, strip the thick stems and tear the leaves roughly before sprinkling them on; dried sage can just be sprinkled in. Give everything a gentle toss to evenly distribute the herb and seasoning.

Step 5: Roast Until Golden and Heavenly

Slide the tray into your preheated oven and roast for about 60 minutes. You’re aiming for the chicken skin to turn golden brown and crisp, while the pumpkin and onions soften beautifully. The heady aroma of sage, garlic, and roasting chicken will start filling your kitchen—trust me, that’s the cue you’re doing this right. If you have a meat thermometer, aim for about 75°C (165°F) internal temperature in the thickest part of the chicken.

Step 6: Serve with All the Juices

Once done, serve immediately and don’t forget to include those luscious roasted garlic cloves and the savory pan juices—those are the bits that turn this meal into something extra special. I love squeezing the garlic out like a soft spread right onto my chicken and drizzling the juices over everything. It’s sheer comfort on a plate, and you’ll see why my family begs for this recipe again and again.

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

Garnishes

I usually sprinkle some freshly chopped parsley or a few extra torn sage leaves over the top for a fresh, vibrant touch. Sometimes a little lemon zest brightens things up nicely, especially if you like a bit of zing on your plate. Those roasted garlic cloves? Don’t skip on serving those—they taste like buttery little gems after roasting.

Side Dishes

While this recipe is pretty much a complete meal, I like to serve it alongside a simple green salad with a bright vinaigrette or a crusty loaf of sourdough to soak up all the pan juices. Sometimes a light quinoa salad or steamed greens balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve served this dish family-style on a large wooden board, layering the chicken atop the roasted pumpkin and onions, garnished with whole sage sprigs and lemon wedges for color. It makes for a stunning centerpiece that invites everyone to dig in happily!

Make Ahead and Storage

Storing Leftovers

Any leftovers? No problem. I store the chicken and veggies in an airtight container in the fridge, separating them if I can, so the chicken skin stays as crispy as possible (though it will soften a bit). It keeps well for up to 3 days—perfect for quick lunches or dinners.

Freezing

I’ve also frozen leftover roast chicken and vegetables in portions, wrapped tightly in freezer-safe containers. Just thaw in the fridge overnight before reheating. The texture of pumpkin changes slightly but it still tastes delicious.

Reheating

The best way I found to reheat leftovers is in the oven at 180°C (350°F) for about 15-20 minutes, uncovered to revive some crispiness. If you’re in a hurry, a quick sauté of the chicken and veggies in a hot pan works well too—adds a fresh bit of caramelization.

FAQs

Final Thoughts

I absolutely love how this Roast Chicken with Pumpkin, Sage and Red Onion Recipe turns out—there’s something so deeply comforting about that mix of perfectly roasted chicken and those vibrant autumn veggies soaking in savory herb flavors. When I first tried it, I was impressed by how few ingredients it takes to create such a hearty, crowd-pleasing meal. I hope you give it a go soon; trust me, once you taste those buttery roasted garlic cloves and silky pumpkin paired with crisp chicken skin, it’ll become a fall favorite in your home, too. Happy roasting, friend!

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