Roasted Chicken with Pumpkin and Sage
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall recipes because it comes together in just over an hour and fills your kitchen with the most incredible aroma. Roasted chicken with pumpkin and sage is the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner. The pumpkin is packed with vitamin A, which is wonderful for your eyesight and immune system, while the sage adds this beautiful earthy flavor that makes everything taste more intentional. What I love most is how economical it is, using just one chicken and pantry staples to create something truly special. The whole thing roasts in about fifty minutes, giving you time to set the table and relax before dinner.
Ella x
Ingredients
- 1whole chicken(about 4-5 lbs, patted dry)
- 710 mlpumpkin(cut into 2-inch cubes)
- 12fresh sage leaves(whole leaves)
- 6garlic cloves(peeled and crushed)
- 4 tablespoonsolive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- ½ teaspoonground cinnamon
- 237 mlchicken broth
- 2 tablespoonsapple cider vinegar
- 2 tablespoonsunsalted butter
- 3fresh thyme sprigs
Detail level
Instructions
- 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
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
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
Pour chicken broth around the chicken and pumpkin, avoiding pouring directly on the chicken skin. Dot the chicken with butter.
- 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
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
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
Carve the chicken and serve alongside the caramelized pumpkin, pan sauce, and fresh herbs as garnish.
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