The roasted chicken thighs with pumpkin cream are a dish that immediately brings the scent of autumn to the table with the presence of pumpkin, which is certainly the quintessential autumn vegetable.
The meat remains tender and succulent inside and crispy on the surface, while the pumpkin, made even more velvety by the addition of a small potato, becomes an enveloping cream with a delicate flavor.
It is a simple yet tasty recipe, perfect for both a family lunch and a casual dinner with friends. If you want to give the chicken dish a greater contrast in texture with the famous crunchy note, I recommend adding some toasted hazelnut crumbs at the end of cooking, which give a special aroma.
With few ingredients, you can create a genuine, flavorful, colorful, and not least, economical second course!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 chicken thighs, with skin, raw
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 sprigs rosemary
- to taste salt
- to taste pepper
- 14 oz pumpkin (cleaned)
- 1 potato (small)
- 1 tablespoon extra virgin olive oil
- 1 pinch nutmeg
- to taste salt
Tools
- Mixer
- Baking Pans
Steps
Season the chicken thighs with oil, salt, pepper, rosemary, and garlic.
Place them in a baking pan and bake at 350°F for about 45–50 minutes, turning them halfway through cooking.
Meanwhile, cook the pumpkin and potato in the oven with olive oil and seasonings to taste.
When both are tender, blend them with oil, salt, pepper, and nutmeg until you achieve a smooth cream.
Then serve the chicken thighs over the pumpkin and potato cream, this unique autumn dish.Enjoy your meal! Annalisa
