Roasted Chicken and Pumpkin
- Total Time: 1 hour 10 mins
- Yield: 8 1x
Description
Pumpkin gets back to its savory roots in a one-dish dinner with roasted chicken drumsticks.
Ingredients
- 8 chicken drumsticks
- 1/2 cup (120 ml) water
- 500g pumpkin, peeled and cut into finger size slices
- 1/4 cup (60 ml) olive oil
- 8 cloves garlic
- A few sprigs rosemary
- 1 tsp pomegranate molasses
- 1/2 tsp salt
- A pinch of ground black pepper
Instructions
- Preheat oven to 200C.
- Wash chicken drumsticks and place them in a non stick pan.
- Pour 1/2 cup water into it, cover and cook over medium high heat until chicken releases water.
- Bring it to medium low heat and keep cooking until tender.
- Transfer them in a baking pan.
- Pour that little stock in a bowl.
- Heat half of the olive oil in the same pot.
- Saute pumpkin slices in it for 5 minutes.
- Transfer them in the baking pan.
- Toss in rosemary leaves and garlic cloves.
- Sprinkle salt and black pepper on them.
- Heat rest of the olive oil in the pot and pour the stock into it.
- Add in pomegranate molasses and cook until a little caramelized, about 5 minutes.
- Drizzle it over chicken and pumpkin.
- Cook in oven for 20 minutes until golden.
- Serve hot.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 drumstick
- Calories: 280
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Frequently Asked Questions
Why is the chicken cooked on the stovetop before going in the oven?
The recipe first cooks the drumsticks covered with 1/2 cup water over medium-high heat until the chicken releases its own liquid, then reduces to medium-low until tender. This stovetop pre-cooking ensures the drumsticks are fully cooked through before the 20-minute oven finish, which is just long enough to develop a golden exterior without drying the meat.
What is pomegranate molasses and what does it do in this recipe?
Pomegranate molasses is a thick, sweet-tart syrup made from reduced pomegranate juice, common in Middle Eastern cooking. In this recipe, 1 tsp is cooked with the reserved pan stock and olive oil for about 5 minutes until slightly caramelized, then drizzled over the chicken and pumpkin before the oven finish, forming a glossy, tangy-sweet glaze.
