← Back to all recipes
Roasted Chicken Thighs with Pumpkin & Rosemary
Many avoid chicken thighs due to fear of higher fat content, but removing the skin significantly reduces saturated fat. Baking the chicken alongside sweet pumpkin infused with rosemary creates a comforting, homey flavor combination without simple carbs that spike blood sugar.
— Lea Ben Arie, Clinical Dietitian
60 min3 servingsMedium
Ingredientsfor 3 servings
- 3 chicken thighs (bone-in), skinless (approx. 450g gross weight)
- 400 g pumpkin, peeled and cut into large cubes
- 10 ml extra virgin olive oil (1 tbsp)
- 3 garlic cloves, whole in their skins
- A fresh rosemary sprig
- Seasoning: A pinch of salt, black pepper, sweet paprika, and dried thyme
Preparation Steps
- 1
Preheat the oven to 200°C and line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the chicken thighs and pumpkin cubes with the olive oil and seasonings.
- 3
Transfer the contents to the baking sheet, scattering the whole garlic cloves and rosemary sprig among them.
- 4
Bake for 45 minutes, until the chicken is fully cooked and golden, and the pumpkin is tender and slightly caramelized on the edges.