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Roasted Chicken with Pumpkin and Sweet Potatoes in Curry Sauce
This Roasted Chicken with Pumpkin and Sweet Potatoes in Curry Sauce is the ultimate comforting autumn meal. An easy, filling sheet pan dinner full of flavor.
Servings8
Preparation Time2 h
DifficultyEasy
Calories530 kcal
LunchDinnerMain Courseover 1hBakingPoultryVegetablesAsianAmericanPolishRomantic Dinner
Ingredients
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- 1 Hokkaido pumpkin (Red Kuri squash)
- 8 chicken drumsticks or thighs
- 3 sweet potatoes
- 2 red onions
- 2 whole heads of garlic
- 3 zucchinis
- Oil or olive oil for brushing veggies
- Salt and pepper for seasoning
Chicken Marinade
- 3 tbsp olive oil
- 1 tsp hot smoked paprika
- 1 tsp granulated garlic
- ¼ tsp turmeric
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 sprigs fresh rosemary
Curry Sauce
- 400 ml coconut milk
- 1 tsp yellow curry paste
- ½ tsp turmeric
- Pinch of salt
- Pinch of pepper
- 5 grams fresh grated ginger
- Juice of 1/4 lime
- 50 ml water
- 1 tbsp coconut oil (or neutral oil)
Instructions
Marinate the Chicken If you plan to use only large chicken thighs, consider doubling the marinade ingredients to ensure good coverage. In a wide bowl, combine the hot smoked paprika, granulated garlic, turmeric, sea salt, pepper, and dried thyme. Mix the dry spices, then pour in the olive oil and stir again. Add the chicken pieces to the bowl one by one, coating each piece thoroughly in the spice mix. Finally, add the fresh rosemary sprigs and place the bowl in the fridge for at least 30 minutes (though a few hours is even better for flavor).
Prep the Veggies & Roast Wash the Hokkaido pumpkin, cut it into chunks, and scoop out the seeds (no need to peel!). Peel the sweet potatoes and cut them into chunks. Slice the zucchini into thick rounds and cut the red onions into quarters. Slice the whole heads of garlic in half crosswise. On one half of a large baking dish (or baking sheet), arrange the pumpkin pieces skin-side down. On the other half, lay out the zucchini—brush them with oil and season with a pinch of salt and pepper. Place the marinated chicken directly on top of the zucchini layers and tuck in the fresh rosemary sprigs. Place the halved garlic heads and onion quarters on the tray and drizzle them with olive oil. Pro Tip: We love our sweet potatoes crispy, so we roast them separately. Spread the sweet potato chunks in a single layer on a separate baking sheet lined with parchment paper, brush with oil, and sprinkle with sea salt. Place everything in a preheated oven and roast for about 50 minutes at 180°C (350°F) using the fan/convection setting.
Make the Curry Sauce While the chicken is roasting, heat the coconut oil (or neutral oil) in a small saucepan or skillet. Add the yellow curry paste, turmeric, salt, pepper, and grated ginger. Fry gently for about a minute, stirring frequently to release the aromas. Next, pour in the coconut milk and stir until combined. Add the water and lime juice, then simmer the sauce for about 5-10 minutes. The sauce should be relatively thin, but if you prefer a thicker consistency, you can whisk in a little cornstarch slurry.
Serve The chicken is ready when the meat is tender inside and the skin is crispy and browned. The beauty of Hokkaido pumpkin is that the skin becomes completely edible and tender after roasting, though you can easily slice it off on your plate if you prefer to just eat the soft flesh.
Tips
If you have a smaller, compact oven, you might need to roast this in two batches if you are making the full 8 portions.
The curry sauce in this recipe is designed to be pourable and relatively thin. If you prefer a gravy-like consistency, thicken it with a little potato starch or cornstarch dissolved in cold water.
For the best texture, roast the sweet potatoes on a separate tray in a single layer. Overcrowding them on the main tray will steam them rather than roast them, making them soggy. This rule applies to regular potatoes too!
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories530 kcal
Fat38 g
Protein21 g
Carbohydrates28 g
Sugar11 g
Sodium (Salt)360 mg(0.9 g)
Fun facts
Why is Hokkaido Pumpkin the Lazy Cook's Best Friend?
Choosing Hokkaido (Red Kuri) pumpkin for this traybake isn't just about flavor—it's a massive time-saver. Unlike its larger cousins like Butternut or Musquée de Provence, this variety has a thin, edible skin that softens beautifully when roasted. You can absolutely eat it, which means zero peeling required! Of course, you can still cut it away on your plate, but prep time is cut in half.
An Autumn Dish That Warms You from Within
This meal is more than just food; it's a natural way to battle the cold. The combination of chicken, pumpkin, and curry spices has strong thermogenic properties. This means that after eating a portion, your body generates heat faster, improving circulation. If you've just come back from a long, chilly walk, roasted veggies in aromatic curry sauce will warm you up far better—and tastier—than just turning up the radiator.
Sweet Potato & Pumpkin: A Healthy Power Duo
This colorful dish is a legitimate vitamin bomb. Both the orange flesh of the pumpkin and the sweet potatoes are loaded with beta-carotene, which supports eye health and glowing skin. Interestingly, roasting is one of the healthiest cooking methods as it retains more nutrients compared to boiling. This makes this recipe not just a treat for your taste buds, but a solid immunity booster for the flu season.
Chef's Note
When the skies turn grey outside, nothing beats the warmth of a roasting oven in the kitchen. This Roasted Chicken with Pumpkin and Sweet Potatoes is my go-to mood booster, perfectly blending cozy autumn vibes with a fragrant oriental twist. It’s a brilliant 'toss it in and forget it' style dinner where the oven does all the heavy lifting for you. The real magic happens during the roast: the heat caramelizes the sweet potatoes and pumpkin, deepening their natural sweetness. The chicken, marinated with fresh rosemary, stays incredibly juicy while the skin turns golden and crackling. We roast the veggies outside the sauce first so they get nice and crisp, then bring everything together with that creamy, sweet-and-spicy coconut curry sauce. It sounds like the perfect autumn dinner, doesn't it? We certainly think so!
Tips
If you have a smaller, compact oven, you might need to roast this in two batches if you are making the full 8 portions.
The curry sauce in this recipe is designed to be pourable and relatively thin. If you prefer a gravy-like consistency, thicken it with a little potato starch or cornstarch dissolved in cold water.
For the best texture, roast the sweet potatoes on a separate tray in a single layer. Overcrowding them on the main tray will steam them rather than roast them, making them soggy. This rule applies to regular potatoes too!
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories530 kcal
Fat38 g
Protein21 g
Carbohydrates28 g
Sugar11 g
Sodium (Salt)360 mg(0.9 g)
Fun facts
Why is Hokkaido Pumpkin the Lazy Cook's Best Friend?
Choosing Hokkaido (Red Kuri) pumpkin for this traybake isn't just about flavor—it's a massive time-saver. Unlike its larger cousins like Butternut or Musquée de Provence, this variety has a thin, edible skin that softens beautifully when roasted. You can absolutely eat it, which means zero peeling required! Of course, you can still cut it away on your plate, but prep time is cut in half.
An Autumn Dish That Warms You from Within
This meal is more than just food; it's a natural way to battle the cold. The combination of chicken, pumpkin, and curry spices has strong thermogenic properties. This means that after eating a portion, your body generates heat faster, improving circulation. If you've just come back from a long, chilly walk, roasted veggies in aromatic curry sauce will warm you up far better—and tastier—than just turning up the radiator.
Sweet Potato & Pumpkin: A Healthy Power Duo
This colorful dish is a legitimate vitamin bomb. Both the orange flesh of the pumpkin and the sweet potatoes are loaded with beta-carotene, which supports eye health and glowing skin. Interestingly, roasting is one of the healthiest cooking methods as it retains more nutrients compared to boiling. This makes this recipe not just a treat for your taste buds, but a solid immunity booster for the flu season.
Chef's Note
When the skies turn grey outside, nothing beats the warmth of a roasting oven in the kitchen. This Roasted Chicken with Pumpkin and Sweet Potatoes is my go-to mood booster, perfectly blending cozy autumn vibes with a fragrant oriental twist. It’s a brilliant 'toss it in and forget it' style dinner where the oven does all the heavy lifting for you. The real magic happens during the roast: the heat caramelizes the sweet potatoes and pumpkin, deepening their natural sweetness. The chicken, marinated with fresh rosemary, stays incredibly juicy while the skin turns golden and crackling. We roast the veggies outside the sauce first so they get nice and crisp, then bring everything together with that creamy, sweet-and-spicy coconut curry sauce. It sounds like the perfect autumn dinner, doesn't it? We certainly think so!