Baked chicken with pumpkin and apples

After a long day at work, do you want to prepare a delicious dinner with your significant other in the evening, or do you want to surprise your friends with something unique to welcome autumn and enjoy with a glass of good wine?

This roast chicken recipe has all the fall aces that make this time of year heartwarming. Come on, what do you think of when you say autumn?

Pumpkins, apples, the smell of cinnamon and honey? Or are you craving a warm cider?

Then you’ve come to the right place, because this recipe combines all of the above and more!


Baked chicken with pumpkin and apples


1 large sweet potato, peeled and diced

(hokkaido pumpkin can be substituted)

2 apples, sliced

2 tablespoons of olive oil

A sprig of rosemary

Salt, freshly ground black pepper

6 boneless and skinless chicken thighs

150-200 ml cider (apple spirit)

2 spoons of honey

1 tablespoon of grainy mustard

1 tablespoon of butter


1 Heat the oven to 220 degrees Celsius.

2 Place sliced ​​sweet potato, apples and chopped rosemary in a medium bowl, season with salt and pepper. Add 1 tablespoon of olive oil and mix everything so that the sweet potato and apples are completely coated with the oil and spice mixture.

3 Heat a tablespoon of olive oil in a large frying pan (on medium heat). Spread the chicken thighs and fry until golden brown, about 2 minutes per side. Put it on a plate, rinse the tray lightly and continue with the preparation.

4 Pour cider into the same pan, add honey and grainy mustard. Stir to combine. Then bring the mixture to a boil and cook, stirring constantly, until it reduces a little, then beat in the butter. Return the chicken to the pan, spread the sweet potato and apple mixture around the chicken, then lightly pour the sauce over it. Turn off the stove and transfer the whole tray to the (heated!) oven. Attention! It is important to make sure that the pan is suitable for baking in the oven, i.e. it does not have a plastic handle or other parts that could be subject to high temperatures in the oven. Even a stainless steel or cast iron pan is ideal for preparation.

5 Bake until the sweet potato is soft and the chicken is cooked, about 20 minutes. (If the sweet potato is still not soft enough, take the chicken out of the oven after about twenty minutes, and leave the rest to cook a little longer until the sweet potato is soft).

6 Serve drizzled liberally with honey cider glaze.


If you don’t have sweet potatoes available, or you want to adapt the recipe even more to the autumn mood, use Hokkaido pumpkin instead of sweet potatoes. Wash it well, but don’t peel it. It contains the most valuable nutrients. Just remove the seeds and cut the rest of the pumpkin into smaller cubes. Then follow the recipe.

Source: author’s opinion,

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