Sheet Pan Chicken and Pumpkin
Hähnchen mit Kürbis vom Blech von Spoonsparrow ist ein gesundes Feierabendgericht, das Farbe und viel Geschmack in graue und kühle Tage bringt.
Ingredients
- 8 Chicken thighs (approx. 75 g each)
- salt
- pepper
- 2 sprigs Thyme
- 1 small Hokkaido pumpkin (approx. 600 g)
- 1 red onion
- 300 g Cherry tomatoes (on the vine)
- 4 tbsp Olive oil
- 2 red chili peppers
- 50 g Feta cheese
- 1 handful Basil leaves (approx. 5 g)
- 1 Organic lemon (zest)
Instructions
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1.
Pat the chicken dry and season with salt and pepper. Wash thyme, shake dry, and pluck the leaves. Clean, wash, halve, and remove the seeds from the pumpkin. Cut the pumpkin into thin wedges. Peel and slice the onion thinly. Gently wash and pat dry the cherry tomatoes.
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2.
Grease a baking sheet with 1 tbsp of oil. Arrange the pumpkin and onion wedges, chicken, and tomato vines on the baking sheet and sprinkle with thyme. Halve the chili peppers lengthwise, remove the seeds, wash, chop, mix with the remaining oil, and drizzle over the vegetables and chicken.
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3.
Bake the sheet pan chicken and pumpkin in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 35–45 minutes.
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4.
Crumble the feta cheese. Wash and shake dry the basil. Remove the sheet pan chicken and pumpkin from the oven and sprinkle with lemon zest, feta, and basil leaves.
