Name: Sheet Pan Roasted Chicken with Pumpkin & Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1 whole chicken (about 4-5 pounds), cleaned and patted dry; 2 cups pumpkin, peeled and cut into 1-inch cubes; 2 cups baby potatoes, halved; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 1 lemon, cut into wedges; Fresh parsley, chopped, for garnish

Description

This hearty sheet pan meal is perfect for cozy family dinners or special fall gatherings. The combination of golden roasted chicken, tender pumpkin, and perfectly caramelized potatoes creates a comforting dish that’s both flavorful and easy to prepare. With minimal cleanup and maximum taste, it’s a one-pan wonder that brings warmth and seasonal flavors to your table.

Ingredients

Scale

1 whole chicken (about 4–5 pounds), cleaned and patted dry
2 cups pumpkin, peeled and cut into 1-inch cubes
2 cups baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 lemon, cut into wedges
Fresh parsley, chopped, for garnish

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Instructions

Preheat the oven to 400°F (200°C) and allow it to fully heat while preparing the chicken and vegetables.
Pat the chicken dry with paper towels. Rub with olive oil and season generously with salt, pepper, paprika, thyme, and rosemary. Optionally, rub minced garlic under the skin of the chicken breasts.
In a large bowl, combine pumpkin cubes and halved potatoes. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
Place the chicken in the center of a large sheet pan. Arrange the pumpkin and potatoes around the chicken in a single layer.
Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches 165°F (74°C) at the thickest part of the thigh. Stir the vegetables halfway through cooking for even roasting.
Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve alongside the roasted pumpkin and potatoes. Squeeze lemon wedges over the dish and garnish with fresh parsley.

Notes

Use a meat thermometer to ensure the chicken is fully cooked.
Vegetables should be cut evenly to ensure consistent roasting.
Feel free to swap pumpkin and potatoes with seasonal vegetables like carrots or sweet potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes