chicken, Cooking, Potato, Recipes, Vegetables

Lemon-Thyme Chicken with Roasted Pumpkin and Potatoes

November 6, 2013

Lemon-Thyme Chicken with Roasted Pumpkin and Potatoes

Last night, when I thought about what to share with you this week I was so happy to see that I had this little gem hidden in my drafts. I just love when that happens! It’s a lunch I made back in September and I’ve had the pictures uploaded and edited ever since. This shows once again how unorganized my blogging schedule has become.

I think this is also the last recipe I made whilst being back at home. I should warn you, from here on the pictures, food styling and recipes will be a lot simpler and student-friendly.

Lemon-Thyme Chicken with Roasted Pumpkin and Potatoes

I found this recipe in an Austrian magazine and was immediately drawn to the concept of throwing all the ingredients into pan and simply letting it all roast. The actual act of prepping the ingredient is a bit more time-intensive of course, but the flavor combination of lemon and thyme with pumpkin is incredible.This is such a comforting autumn dish and I’m considering making this for myself sometime this week. I’ve started cooking in larger batches, either eating the same thing 2-3 days in a row {classy, I know} or freezing things for future consumption.

Feel free to substitute butternut squash for pumpkin if you prefer!

P.S. Keep your eyes peeled for a little giveaway soon. Nothing special, just a token of appreciation for my lovely readers.

Lemon-Thyme Chicken with Roasted Pumpkin and Potatoes

Lemon-Thyme Chicken with Roasted Pumpkin and Potatoes

serves 4

very lightly adapted from a recipe in Gusto September 2013


  • approx. 1.4kg chicken {breast, wings, etc.}
  • 8 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 2 tsp. sea salt + pepper
  • 1 tbsp. paprika powder
  • 500g red onion
  • 600g small potatoes
  • 500g edible pumpkin
  • 4 garlic cloves
  • 20g butter
  • 2 bay leaves
  • a few thyme sprigs
  • 200ml white wine
  • 250ml chicken broth


  1. Throw the chicken into a large bowl. Add 2 tbsp. olive oil, lime juice, salt, pepper and paprika. Use your hands to rub the marinade onto the chicken. Then leave to marinade in the fridge.
  2. Quarter the onions and potatoes and transfer the cut potatoes into a bowl of water. Peel and slice the pumpkin into large chunks. Then finely chop the garlic {or use a garlic press}.
  3. Add 3 tbsp. of olive oil and the butter into a cast iron pot. Throw in the marinated chicken and cook until golden brown on both sides. Transfer the chicken onto a plate. Then add more olive oil and cook the onions and garlic in the same pot. Throw in the bay leaves, thyme sprigs and the potatoes {without water!}. Cook for 2-3 on high heat. Add the white wine and let boil until reduced to half.
  4. Next add the chicken back to the pot, add the chicken broth and roast in the pre-heat oven for 20 minutes {without a lid}. After 20 minutes add the pumpkin to the same pot and roast another 20 minutes {again, without a lid}
  5. Remove the thyme sprigs and bay leaves before serving.

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  • Reply Kathryn November 6, 2013 at 2:07 pm

    This is totally my favourite kind of dinner – love the flavours in this, definitely going to give it a try!

  • Reply Greta November 25, 2013 at 11:06 am

    Yum looks amazing!

    xoxo greta

  • Leave a Reply to Greta Cancel Reply