Proclamation of the Creamy Pumpkin‑Feta Roast

Name: Roasted Pumpkin and Feta Chicken Bake
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g chicken thighs, bone‑in, skin‑on; 300 g pumpkin, cut into 2‑cm wedges; 100 g feta cheese, sliced; 1 tsp salt; ½ tsp black pepper; 1 tbsp olive oil (optional)

aka Roasted Pumpkin and Feta Chicken Bake

Hear ye, hear ye! The kingdom decrees a roast so comforting it could settle any courtly dispute.

30minutes

280kcal / serving

2serves

Mediumdifficulty

no shops were harmed

Ingredients

200 gchicken thighs, bone‑in, skin‑on
300 gpumpkin, cut into 2‑cm wedges
100 gfeta cheese, sliced
1 tspsalt
½ tspblack pepper
1 tbspolive oil (optional)

30gprotein

10gcarbs

13gfat

≈ 280 kcal each, don't quote us

Method

Preheat the oven to 200 °C and line a baking tray with parchment.
Place the pumpkin wedges on the tray, drizzle with a little oil, and season with half the salt and pepper.
Nestle the chicken thighs among the pumpkin, skin side up, and season with the remaining salt and pepper.
Roast for 20‑25 minutes, or until the chicken reaches an internal temperature of 75 °C and the pumpkin is caramelised.
During the last 5 minutes, scatter the feta slices over the top to melt slightly.
Remove from the oven, let rest 2 minutes, then serve straight from the tray.

Let the chicken rest a couple of minutes after roasting; the juices redistribute and the meat stays tender.

Serve alongside Cue a slow‑motion ballroom dance scene from a vintage film while you dine.

So… how was it? Be honest.

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