We all need an easy and homey chicken recipe. This herb chicken and pumpkin is SPECTACULAR. I would have it for lunch every single day. Marinating the chicken before cooking is a must step and it fills it with flavour! Also the leek and pumpkin go great together and it’s a side dish that you can use for other preparations as well.
If you’re not a mustard fan, don’t worry. I swear it doesn’t taste of mustard but rather it helps us to add taste to the chicken. But I swear it’s not like you take a bite and you taste the mustard.
Pumpkin is so good while in season! It goes sweeter. That sweetness goes incredibly with the leek; they really compliment each other! And if you aren’t familiar with leeks I’ll say that it’s like a white onion only milder.
If you want to add yet another side it could be maybe some quinoa or rice… are you hungry yet? I’m salivating just by watching these photos hahaha.
I love how homey this recipe feels. It’s one of those that you can have around a large table with family. Those that feel like a giant hug and are super comforting. Oh and when it comes to the pumpkin, you can totally eat the skin! I love it but of course you can leave it behind if you don’t fancy it.
I love using herbs in my dishes. When you start cooking with them you fall in love with their aroma and the way they turn a simple dish into a spectacular one. In this case we’re using a mix of rosemary, thyme and sage.
Ingredients
For the chicken
- 3 chicken thighs or the chicken part you prefer
- 2 tbsp Dijon musard (don't use the yellow hot dog one!)
- 2 tbsp lime juice
- 6 sprigs thyme (leaves only)
- 3 sprigs rosemary (leaves only)
- 6 leaves of sage
- 1 tbsp olive oil to sear the chicken
- to taste salt and pepper
For the pumpkin
- 400 g pumpkin
- 1 leek
- 2 bayleaves
- to taste salt and pepper
- olive oil
Instructions
For the pumpkin
- Cut the leek by removing the top, dark green part. Cut it in half lengthwise and wash it under running water as you fumble with the leaves so the water can clean out any dirt.
- Slice the pumpkin.
- Mix the leek and pumpkin with the salt, pepper, bayleaves and plenty olive oil so they don't burn.
- Take to a preheated oven at 200C for 40min-1 hour or until the pumpkin is soft. Check every 20min and give it a stir. Also add more olive oil if it seems dry.
For the chicken
- Chop the herbs and mix with the lime juice and Dijon mustard.
- Add salt and pepper to the chicken pieces and mix with the mustard.
- Let marinade for at least 30min and a maximum of 24 hours.
- Sear the chicken on a pan on high heat with a bit of olive oil. Then transfer to a baking dish.
- Take to a preheated oven at 200C for 30-40min or until the juices are clear and it reaches 73C in the center (you can use a meat thermometer for this)
