Roasted Chicken with Pumpkin and Sage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the chicken completely dry with paper towels and season generously inside and out with salt, pepper, and half the cinnamon.

   Tip: Drying the chicken thoroughly ensures crispy, golden skin during roasting.

2. 2

   Arrange pumpkin cubes on a large roasting pan, drizzle with 2 tablespoons of olive oil, and toss gently. Scatter garlic cloves, sage leaves, and thyme sprigs among the pumpkin pieces. Season lightly with salt and pepper.

3. 3

   Place the seasoned chicken on top of the pumpkin mixture, breast-side up. Rub the remaining 2 tablespoons of olive oil all over the chicken skin.

   Tip: Positioning the chicken on top of vegetables allows the drippings to flavor them as it cooks.

4. 4

   Pour chicken broth around the chicken and pumpkin, avoiding pouring directly on the chicken skin. Dot the chicken with butter.

5. 5

   Roast for 50-60 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh. The skin should be golden brown and the pumpkin tender.

   Tip: Use a meat thermometer to ensure perfectly cooked chicken without guessing.

6. 6

   Remove the roasting pan from the oven and transfer the chicken to a cutting board. Let it rest for 10 minutes before carving.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.

7. 7

   While the chicken rests, drizzle the roasted pumpkin and pan drippings with apple cider vinegar and the remaining cinnamon. Stir gently to combine.

   Tip: The vinegar adds brightness and cuts through the richness of the roasted vegetables and meat.

8. 8

   Carve the chicken and serve alongside the caramelized pumpkin, pan sauce, and fresh herbs as garnish.