Description
Enjoy a comforting Pumpkin Chicken with Apples & Carrots dish that’s gluten, dairy, nut, and soy-free. Perfect for cozy fall dinners!
Ingredients
Scale
1 cup chicken broth
Vegetables:
5 carrots, cut into 3in long X 1/2 in wide pieces
2 apples, sliced
1/2 onion, sliced
3 cloves garlic
1 celery stalk
1 tbsp olive oil
2 tsp maple syrup
1 tsp salt
1 tsp Italian Seasoning
Chicken:
5 chicken thighs
1 tsp salt
1 tbsp olive oil
1 tsp Italian Seasoning
1/2 tsp fresh ground black pepper
Pumpkin Sauce:
1/2 cup pumkin
1/4 cup apricot reserves
1/4 cup chicken broth
1 tsp apple cider vinegar
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp fresh parsley
1 sage leaf
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl, add all your ingredients for the chicken thighs. Let marinate for 3 hours or use immediately.
- Slice all your vegetables. In a mixing bowl, combine all the ingredients under “Vegetables”. Mix well and add to a 9 x 13 inch baking dish.
- Add your chicken to the baking dish.
- In a bowl, combine the ingredients for the pumpkin sauce and whisk well. Top your chicken with the pumpkin sauce.
- Add the the chicken broth to the baking dish around the edges.
- Cover the dish with foil and bake in the oven covered for 35 minutes.
- Uncover and bake for about 40 minutes. Turn to a broil and bake for an additional 5 minutes or until the top browns.
- Let cool and enjoy
- Prep Time: 25 minutes
- Cook Time: 80 minutes