Baked chicken with pumpkin and chorizo
Loaded with pumpkin and chorizo, this baked chicken dish is an easy crowd-pleaser.

Serves
4
Prep
10m
Note: + 5 mins cooling time
Cooking
45m
Ingredients
- 1/4 cup (60ml) olive oil, divided
- 1/2 chorizo (60g), diced, divided
- 8 Coles RSPCA Approved Australian Chicken Thigh Fillets
- 400g Kent pumpkin, peeled, seeded, cut into 2cm pieces
- 1 (250g) swede, peeled, cut into 1.5cm pieces
- 1 (150g) carrot, peeled, cut into 2cm pieces
- 2 garlic cloves, thinly sliced
- 2 tsp chopped thyme
- 1 1/4 cups (310ml) chicken stock
- 3/4 cup (55g) panko breadcrumbs
- 1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
- 1 tbs flat-leaf parsley leaves
- 1 tsp chopped thyme, extra
Method
STEP 1
Preheat oven to 220°C (200°C fan-forced). Heat a large heavy frying pan over medium-high heat. Add 2 tbs of the oil and half the chorizo. Cook, stirring, for 3 mins or until crisp. Using a slotted spoon, transfer the chorizo to a 23cm x 33cm baking dish. Season the chicken well with salt and pepper. Add half the chicken to the frying pan and cook, turning once, for 6 mins or until golden brown all over. Transfer to the baking dish. Repeat with the remaining chicken.
STEP 2
Pour off all but 2 tsp of the oil from the frying pan. Add the pumpkin, swede, carrot, garlic and thyme to the pan. Cook for 6 mins or until the vegetables are caramelised and beginning to soften. Add the stock and bring to a simmer. Pour the mixture into the baking dish.
STEP 3
In a small bowl, mix breadcrumbs, pepitas, remaining 1 tbs of the oil and remaining chorizo. Sprinkle the breadcrumb mixture over the chicken and vegetables in the baking dish.
STEP 4
Bake for 20 mins or until the mixture is bubbling and the breadcrumb topping is crisp and golden brown. Set aside for 5 mins to cool slightly. Sprinkle with parsley and extra thyme.
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