Grilled Chicken Drumsticks And Pumpkin

Grilled Chicken Drumsticks And Pumpkin


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This one-dish, autumn-inspired meal is filling and soothing on a chill night. The chicken and pumpkin recipe is super quick, easy, and simple to clean up.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

5 servings


  • 1 small pumpkin (about 2 pounds), peeled and seeded.
  • 5 pieces skin-on bone-in chicken thigh
  • Sea salt and pepper
  • 1 small onion, finely chopped
  • 4 cloves garlic, sliced
  • 3/4 white wine (or chicken stock)
  • 1/3 cup Dijon mustard (I prefer to use whole grain mustard)
  • 2 tablespoons honey
  • 1 teaspoon dried thyme (or 2 tablespoons chopped fresh thyme)

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Bring a large pot of water to a boil, and cook pumpkin for five minutes. Drain and set aside.
Dry chicken thoroughly, then place it in an ovenproof skillet without overlapping, skin side up. Season both sides with salt and black pepper.
Preheat oven to 375 degrees Fahrenheit.
Turn burner to medium heat. Cook the skin side until the color turns light yellow for about four minutes. Flip and cook the other side for a minute. Transfer to a big plate.
Save one tablespoon of chicken fat in the skillet and transfer the rest to a small bowl.
Add onion and garlic to the same skillet. Cook over medium heat for three minutes until the onion is slightly browned. Add white wine. Use a spatula to scrape the brown bits from the bottom of the skillet.
Bring to a simmer and cook for three minutes until you can no longer smell alcohol fumes. Now turn off the heat.
Add honey, dried thyme, and 1/3 cup water to the skillet. Stir to mix well.
Spread the pumpkin slices in the skillet. Season with salt and pepper. Return chicken thighs to skillet, on top of the pumpkin without overlapping, skin side up.
Cook for about 35 minutes. Turn on the broiler and leave the skillet in the oven while the oven heats up. Bake for five minutes until the skin turns golden brown. Let it rest for five minutes before serving.

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