Chicken Thighs with Apple, Pumpkin and Orange
A Truly Autumn Lunch
Some chicken thigh recipes also include fruit, because apple and pear pair especially well with it. In autumn, it’s worth making use of seasonal treasures. This time I focused on warm orange tones, so pumpkin and orange were added alongside the chicken thighs. I baked everything with fresh sage, thyme, and apple. If you’re looking for a delicious, autumn-inspired dish that’s also healthy, this is your recipe.
One serving comes out to more than 600 calories, mainly because I included the chicken skin in the calculation. Some fat renders out during baking, which is why I accounted for it as well. However, if you’re watching your figure, it’s worth removing the skin before eating. This is not a diet meal. As a side dish, I recommend the roasted pumpkin and fruit, as one serving contains about 55 grams of carbohydrates. If you can fit more into your diet, you can also serve it with steamed basmati rice, for example.
Chicken Thighs with Apple, Pumpkin and Orange
Ingredients
- 6 chicken thighs
- 1 small pumpkin
- 2 apples
- 1 orange
- salt
- ground black pepper
- dried oregano, crumbled
- 6 fresh sage leaves (optional)
- 1 sprig fresh thyme (optional)
- 1.5 tablespoons olive oil
- 15 g butter (82% fat content)
- 1 tablespoon balsamic vinegar
Instructions
- Cut the pumpkin into smaller pieces. Peel it, remove the seeds and pulp, then cut it into 2-3 cm cubes.
- Place in a mixing bowl, season with salt and pepper, and add the dried oregano. Drizzle with olive oil and balsamic vinegar, then mix thoroughly.
- Cut the apples into quarters, remove the core, then add them to the pumpkin mixture.
- Peel the orange and cut it into larger segments, then mix it in with the pumpkin.
- Transfer everything into an ovenproof dish and spread it out evenly. Set aside.
- Clean the chicken thighs, then make a few cuts near the bone with a sharp knife so they cook through properly. Season with salt and pepper..
- Heat olive oil and butter in a pan and sear the chicken thighs. Start by placing them skin-side down. Once a nice crust has formed, flip them and sear the other side as well.
- Place the seared chicken thighs on top of the pumpkin mixture. You can deglaze the pan with a little water or even white wine. Bring it to a quick boil, then pour the juices over the chicken.
- Cover with foil and bake in a preheated oven at 200°C (392°F) for about 50 minutes. For the last 5 minutes, bake without the foil to let it brown.
Calories and macros
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