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Roasted Pumpkin and Chicken Casserole

This casserole features roasted pumpkin chunks layered with tender chicken thighs and seasoned with cinnamon and thyme. The ingredients are baked until the chicken skin is golden and the pumpkin is caramelized, resulting in a hearty dish with a warm, inviting appearance and comforting aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs bone-in, skin-on
  • 2 cups pumpkin chunks peeled and cut into 1-inch pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Roasting pan
  • Kitchen tongs
  • Cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Toss the pumpkin chunks with a tablespoon of olive oil, ground cinnamon, thyme, and a pinch of salt and pepper until evenly coated.
  3. Spread the seasoned pumpkin evenly on the prepared baking sheet in a single layer.
  4. Place the chicken thighs on the same baking sheet, skin side up, next to the pumpkin pieces. Drizzle them with the remaining olive oil, and season with salt and pepper.
  5. Roast in the oven for about 35-40 minutes, until the chicken skin is crisp and golden, and the pumpkin is tender and caramelized.
  6. Remove the baking sheet from the oven and transfer the chicken to a cooling rack to rest for a few minutes. Meanwhile, check that the pumpkin is soft and golden, ready to serve.
  7. Serve the crispy chicken thighs alongside the roasted pumpkin chunks, garnished with a sprinkle of fresh thyme if desired.

Notes

For extra flavor, sprinkle some chopped fresh herbs over the casserole before serving.