Name: Roast Chicken with Pumpkin, Sage and Red Onion Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Western
Ingredients: 1.2-1.5 kg bone-in, skin-on chicken; 700 grams pumpkin (or butternut squash); 1 red onion; 1 head garlic; 1/4 cup extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 15 grams fresh sage (or 3 tablespoons dried sage); Salt and pepper, to taste

If you’re looking for a warm, comforting meal that’s effortlessly impressive, you’re going to want to try my Roast Chicken with Pumpkin, Sage and Red Onion Recipe. This dish combines tender, crispy-skinned chicken with naturally sweet pumpkin and sharp red onion, all brought together with fragrant sage and a touch of balsamic and honey that caramelize beautifully in the oven. Trust me, once you make this, it’ll be your go-to for cozy dinners and family gatherings alike.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything roasts together, meaning minimal clean-up and maximum flavor layering.
Perfect Balance of Flavors: The sweetness of pumpkin and honey pairs beautifully with savory sage and tangy balsamic.
Family Favorite: I discovered this recipe when searching for a fuss-free weeknight meal that everyone actually asks for again.
Healthy and Wholesome: It’s naturally gluten and dairy free, packing a great balance of protein, veggies, and heart-healthy fats.

A white rectangular baking dish filled with a layered baked meal showing tender golden brown meat pieces scattered on top. Below the meat are bright orange chunks of cooked squash mixed with rice and small bits of herbs. Dollops of white cream are placed on some meat pieces, sprinkled lightly with black pepper. Fresh green chopped herbs are sprinkled evenly over the dish. A fork is scooping a portion from the right side, lifting meat and squash. The dish is set on a wooden table with a small white bowl and a blue cloth nearby, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe uses simple ingredients that harmonize beautifully. When shopping, try to choose a fresh, free-range chicken for the best flavor, and pick a pumpkin or butternut squash that’s firm with deep orange flesh.

Bone-in, skin-on chicken: The skin crisps up wonderfully, locking in the juices for tender meat.
Pumpkin (or butternut squash): Adds natural sweetness and creaminess when roasted.
Red onion: Thick chunks caramelize to add a mild, savory bite.
Garlic head: Roasting whole cloves softens them to sweet, spreadable perfection.
Extra virgin olive oil: Helps everything roast beautifully and adds richness.
Balsamic vinegar: Enhances depth and slightly tangy sweetness.
Honey: Balances acidity with a touch of natural sugar.
Fresh sage (or dried): This herb brings that earthy, aromatic flavor that makes the dish sing.
Salt and pepper: Essential to season and bring out the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or who’s coming over. You can easily swap or add ingredients to suit your tastes or dietary needs.

Add root veggies: When I want more variety, I toss in carrots or parsnips with the pumpkin to soak up all those pan juices.
Swap sage for thyme or rosemary: I tried rosemary once and ended up loving how it adds a piney aroma to the chicken.
Make it spicier: Sometimes, I sprinkle in a pinch of chili flakes for a subtle heat that plays nicely with the sweetness.
Use boneless chicken thighs: They cook a bit faster, and the meat is super juicy if you’re short on time.

How to Make Roast Chicken with Pumpkin, Sage and Red Onion Recipe

Step 1: Prepare Your Roasting Tray and Oven

Start by preheating your oven to 200°C (about 400°F). Grab a large roasting tray with raised edges – you want it to hold all those delicious pan juices. I either lightly rub the tray with olive oil or line it with sturdy baking paper to prevent sticking. This really makes cleaning up afterward so much easier!

Step 2: Whisk the Flavorful Dressing

In a mug or small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey. Season that mixture with a pinch of salt and pepper. This simple blend creates the magic glaze that coats the chicken and vegetables, locking in moisture and layering sweet and tangy flavors.

Step 3: Prepare the Vegetables and Chicken

Peel and cut the red onion into thick wedges – this helps it roast without falling apart. Wash and cut the pumpkin into large chunks so it holds its shape while roasting. Break the garlic head into cloves but keep the papery skins on; roasting whole cloves softens and sweetens them perfectly. Place the chicken pieces, pumpkin, red onion, and garlic into your roasting tray.

Step 4: Coat and Season Everything

Pour the olive oil mixture over the chicken and vegetables, then use your hands (or a spoon) to rub everything so each piece is well coated. Generously season with salt and pepper, then tear up the fresh sage leaves (or sprinkle dried sage) over the tray. I always remove the thick sage stems first because they don’t roast well and can be bitter. Give everything a light massage to spread the seasonings and herbs evenly.

Step 5: Roast to Perfection

Place the tray in the oven and roast for around 60 minutes. You’ll know it’s done when the chicken skin is crispy and golden, the pumpkin is tender and caramelized, and the whole kitchen smells heavenly. Use a thermometer if you want to be sure — the internal chicken temperature should reach 75°C (165°F). Let it rest a few minutes after roasting for the juiciest results.

Step 6: Serve and Enjoy

Serve everything piping hot alongside the irresistible roasted garlic cloves and drizzle over the flavorful pan juices. I love squeezing out the softened garlic to spread on the chicken or pumpkin — it’s such a tasty bonus!

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Pro Tips for Making Roast Chicken with Pumpkin, Sage and Red Onion Recipe

Room Temperature Chicken: I always let the chicken sit out for 20-30 minutes before roasting so it cooks evenly and stays juicy inside.
Sage Stem Removal: Removing thick stems from fresh sage prevents bitterness and helps the leaves roast to a crisp, fragrant texture.
Use a Meat Thermometer: It’s the best way to avoid overcooking or undercooking, giving you confidence every time.
Don’t Overcrowd the Tray: Give each ingredient space; crowding can cause steaming instead of roasting, and then you lose that great caramelization.

How to Serve Roast Chicken with Pumpkin, Sage and Red Onion Recipe

A white bowl is filled with three layers: at the bottom, soft cooked rice mixed with bright orange chunks of squash and dark brown raisins, next layer shows light golden cooked chicken pieces seasoned with pepper sitting on top of the rice mix, and finally, a dollop of thick white sauce is placed in the center with small green parsley leaves sprinkled on it. A silver fork rests inside the bowl on the top right side. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually like to add a sprinkle of fresh sage leaves or a scattering of chopped parsley to brighten the roast on the plate. A little squeeze of fresh lemon juice over the chicken right before serving can also lift the flavors wonderfully.

Side Dishes

This roast stands beautifully on its own, but I love pairing it with a crisp green salad tossed in lemon vinaigrette or some garlicky sautéed greens like spinach or kale. Mashed potatoes or creamy polenta are also fabulous if you want something more indulgent.

Creative Ways to Present

For special occasions, I like to serve the chicken pieces on a wooden board surrounded by the roasted pumpkin and onions, garnished with fresh herb sprigs for a rustic, inviting look. A drizzle of those pan juices over everything ties it all together and makes the presentation feel truly special.

Make Ahead and Storage

Storing Leftovers

I always cool leftovers completely before storing them in airtight containers in the fridge. They keep well for 3-4 days and reheating them only intensifies the flavors.

Freezing

If you want to freeze portions, I recommend separating the chicken from the veggies and freezing them in sealed containers or heavy-duty bags. They’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftover chicken and vegetables gently in the oven at 160°C (320°F) to help maintain crisp skin and avoid drying out. Cover with foil for the first part of reheating, then remove it to crisp things back up at the end. Pan juices can be warmed separately and poured over just before serving.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken thighs or breasts can be used and will cook faster — keep an eye on the timing and check for doneness early to prevent drying out.
What can I substitute for pumpkin?

Butternut squash is a perfect substitute and works beautifully in this recipe. You can also experiment with sweet potatoes or even carrots for different flavors and textures.
Do I need to peel the garlic before roasting?

Nope, leave the garlic cloves unpeeled. Roasting softens them inside their skins, making them sweet and easy to squeeze out for spreading or mixing with the veggies and chicken.
Can I prepare this recipe ahead of time?

Yes, you can prep the vegetables and chicken with the dressing the night before, then store it covered in the fridge. When ready, bring to room temperature and roast as usual for delicious results.

Final Thoughts

I absolutely love how this Roast Chicken with Pumpkin, Sage and Red Onion Recipe turns out every time — it’s one of those dishes that just feels like a warm embrace after a busy day. The combination of sweet, savory, and aromatic flavors is truly satisfying, and the simplicity means you spend less time stressing and more time enjoying your meal. Seriously, if you haven’t tried it yet, this recipe is a must for your dinner rotation. I can’t wait for you to make it your own and hear how your family goes crazy for it too!