Recipe of Speedy Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Make Award-winning Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds estimated approx 30mins.

To begin with this recipe, we must first prepare a few ingredients. You can have Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds using 7 ingredients and 8 steps. Here is how you can achieve that.

I absolutely love roasting pumpkins in the autumn but always tend to throw away the seeds. So I came up with this recipe to use the seeds as a topping or healthy snack #cookeverypart

Ingredients and spices that need to be Get to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds:

1. 6 chicken thigh fillets
2. 1 small pumpkin or gourd
3. 1 red onion
4. 2 cloves garlic
5. 2 sprigs rosemary
6. 1 tbsp ras el hanout
7. 2 tsp harissa paste

Steps to make to make Tray bake pumpkin & chicken thighs topped with roast pumpkin seeds

1. Preheat the oven to 180c
2. Cut the pumpkin in half and scoop out the seeds. Keep them! You need them later
3. Slice the pumpkin, onion and garlic and place them in a tray. Chop and add the rosemary
4. Add the ras el hanout and harissa paste and mix into the chicken and veg. Roast in the oven for 25mins at 180c
5. 
6. Meantime wash the pumpkin seeds in a colander and dry with paper towel.
7. Season with salt pepper and ras el hanout. Roast in the oven for the last 10mins the chicken is in.
8. Top the chicken and pumpkin with the roasted seeds and enjoy 😊

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