Herb Roasted Pumpkin with Apples

Sheet-pan roasting turns sugar pumpkin and firm apples into a sweet-savory American autumn centerpiece. Bone-in chicken thighs crisp beside them with rosemary, thyme, and a touch of warm spice for an easy harvest dinner.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1.5 lb bone-in skin-on chicken thighs
• 1 small (about 2 lb) sugar pumpkin
• 2 firm apples
• 1 red onion
• 2 tbsp chopped fresh rosemary
• 1 tbsp leaves fresh thyme
• 4 garlic cloves
• 3 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup apple cider
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat the chicken thighs dry with paper towels so the skin can crisp.
2. 2Peel the sugar pumpkin, scoop out the seeds, and cut the flesh into 1-inch wedges. Core the apples and slice into thick wedges, leaving the peel on for texture. Cut the red onion into chunky wedges and smash the garlic cloves lightly.
3. 3In a large bowl toss the pumpkin, apples, onion, and garlic with most of the olive oil, rosemary, thyme, cinnamon, nutmeg, smoked paprika, salt, and pepper until every piece is glossy and coated.
4. 4Arrange the seasoned vegetables and fruit in a single layer on the sheet pan, leaving space in the center and sides. Nestle the chicken thighs skin-side up among the produce and drizzle the remaining oil over the chicken. Season the chicken lightly with a pinch more salt and pepper.
5. 5Roast for 25 minutes until the chicken skin starts to turn golden and the pumpkin edges begin to caramelize. Carefully pour the apple cider the pan (not over the chicken skin) to create steam and a light glaze.
6. 6Return the pan to the oven and roast another 15 to 20 minutes until the chicken reaches 165°F internally, the skin is deep golden and crisp, and the pumpkin is tender when pierced with a fork. The apples should be soft but still hold their shape.
7. 7Remove the pan and let everything rest 5 minutes so the juices settle. Scatter fresh parsley over the top for a bright herbal finish.
8. 8Plate each serving with one or two chicken thighs plus a generous scoop of the herb-roasted pumpkin, apples, and onions, spooning any pan juices over the top.