Bart's Recipes
Preheat the oven to 200 degrees Celsius. Rinse the pumpkin, remove the strands and seeds, and cut the flesh into cubes. Peel the sweet potato and cut it into cubes of approximately the same size. Season the chicken thighs with skin all over with paprika powder, a pinch of salt, and a little olive oil.
Distribute the pumpkin and sweet potato cubes evenly over a large baking sheet. Place the seasoned chicken thighs among them, with the skin facing up for a crispy result. Crush the four garlic cloves with the flat side of a knife and place them unpeeled among the vegetables. Distribute the rosemary over the baking sheet and drizzle everything with an extra splash of olive oil.
Place the baking sheet in the center of the oven and roast everything for approximately 35 minutes until cooked through. Gently stir the pumpkin and sweet potato halfway through the cooking time so they cook evenly and don't stick. The chicken is done when the meat is cooked and the skin is golden brown.
Remove the baking sheet from the oven. Remove the tough rosemary sprigs. Divide the chicken thighs, roasted pumpkin, and sweet potato among the plates. Serve immediately and leave the garlic cloves on the table so they can be gently squeezed out of their skins during the meal.
