Baked chicken thighs with pumpkin
Chicken thighs and cubed pumpkin on one sheet pan with paprika and garlic. A simple one-pan bake, cooked to taste without additional seasonings.
- Time
- 45 min
- Serving
- 476 kcal
- Ingredients
- ≈ $1.47
- Protein
- 31 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.81 160 g
- 2 Pumpkin≈ $2.80 per kg 250 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Olive oil 10 ml
- 6 Paprika 1 g
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: wash the pumpkin2 and onion3; peel the onion if needed; cut the pumpkin into 3 cm cubes.
Prepare: preheat the oven to 200 °C.
Prepare: set up a medium baking sheet, lay on it parchment paper, and have all ingredients ready at hand.
Prepare: finely chop the garlic4 and mix with salt and pepper; rub the chicken1 thighs with the garlic, salt and pepper, and let them marinate while the vegetables are gathered.
Combine: toss the pumpkin2 and onion3 with oil, salt and paprika until evenly coated.
Assemble: place the chicken1 on the baking sheet in a single layer and arrange the pumpkin2 with onion3 beside it; if needed, drizzle more oil over the top.
Bake: put the baking sheet in the oven and bake at 200 °C for about 35 minutes; halfway through baking, turn the pieces so they brown evenly.
Doneness: check the chicken1 is cooked — the internal temperature should reach 74 °C; the pumpkin2 should be soft when pierced with a fork.
Rest and serve: remove the baking sheet from the oven and let the dish rest for 5 minutes; serve hot.
Serving: you can finish with the pan jus from the drippings or serve with a side of your choice.
Tips
- Why it works
- Rubbing garlic into the chicken first lets the flavor penetrate while you prep the veggies. Skip this and the garlic will burn before the chicken cooks.
- Substitutions
- Use 40g leftover roasted sweet potato cubes instead of pumpkin; add ½ tsp cinnamon if you like. Swap onion for 40g diced fennel bulb.
- Common mistakes
- Overcooked chicken turns dry and shrinks. Check with a meat thermometer at 74°C. Undercooked pumpkin stays hard; pierce with a fork to test.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a 180°C oven for 10 minutes with a splash of water. Freezes poorly. Pumpkin turns mushy.
- Serve with
- Pair with 150g cooked couscous and a simple green salad for a balanced plate. Works for weeknight dinners when you’re short on time.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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