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Zataar, Sumac and Honey Roast Chicken with Pumpkin

Zataar, Sumac and Honey Roast Chicken with Pumpkin is my dream Autumn dish. I love oven roasted chicken thighs and adding a deliciously, simple, flavourful marinade to them makes them even more irresistible. This recipes takes succulent chicken thighs, covers them with aromatic flavours and roasts the chicken until it is deliciously sweet and the pumpkin perfectly caramelised.


Zataar, Sumac and Honey Roast Chicken with Pumpkin

This recipe is sponsored by Spice Kitchen.  I used their Zataar and Sumac in this recipe. 2 of the main reasons I love Spice Kitchen are:

  • They support several charities, the main one being FRANK Water who build sustainable water projects in India and Nepal.  
  • They have collated spices into spice tins representing various cuisines including Indian, Moroccan and African /Persian. This is so handy for people like me who love to cook!Zataar, Sumac and Honey Roast Chicken with Pumpkin

So here’s how the magic happens. Both the chicken and pumpkin are popped onto one baking tray. You then add that delicious glaze I mentioned to the chicken plus some extra honey and seasoning to the pumpkin. Then you simple transfer the pan to the oven and bake for around 35 – 40 minutes. The chicken becomes perfectly sticky and the pumpkin becomes beautifully caramelised. I serve this beautiful chicken and pumpkin with rice. 

This meal has all the flavors I love because as you know, I love middle eastern flavours. The pumpkin is just an added Autumnal bonus. Butternut squash would obviously work really well too. The reason I added some sweetness to this recipe is because some people find pomegranate molasses too tart and the sweetness here counteracts that.

This recipe is perfect for dinner parties because I believe dinner parties should be stress free and simple. Whilst I adore my indian food, it needs a more hands on approach. It also requires some standing at the stove waiting for onions to caramelise and spices to cook etc etc. Things I don’t always have time for! 

In fact, this is also great for a midweek meal. Like all mums, some of my days are really busy and things come up unexpectedly. In fact I just got a call from my kids school to pick my little girl up because she is poorly. So on a day like this, I am all over one tray recipes.

Zataar, Sumac and Honey Roast Chicken with Pumpkin

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4


    Chicken Marinade
  • 2lb skinless and boneless Chicken Thighs
  • 3 cloves Garlic crushed
  • 1 tbsp Honey
  • 1 tbsp Brown Sugar
  • 2 tbsp Pomegranate Molasses
  • 1 tbsp Sumac
  • 2 tbsp Zataar
  • 1/2 tsp Chilli Flakes
  • Pumpkin
  • 1/2 small Pumpkin seeded and sliced into half moons
  • 1 tbsp Olive Oil
  • 1 tbsp Honey
  • Salt and Pepper


  1. Pre-heat the oven to 220ºC/fan forced 200ºC/Gas mark 7.
  2. Place all of the marinade ingredients into a bowl or large zip lock bag.
  3. Add the chicken and squash it about until everything is well covered.
  4. Place in the fridge to marinade for an hour or overnight.
  5. Pop the chicken onto a lined tray.
  6. Add the pumpkin to the opposite end of the tray. Pour over the oil & honey and season.
  7. Transfer to the oven and bake for 35-40 minutes or until the chicken is cooked through and the pumpkin is tender.
  8. Rotate the pan and spoon over excess sauce from the bottom of the tray midway.
  9. Remove from the oven and serve with rice!


I also make this recipe using chicken breast as pictured. Chicken breast only needs 25 minutes in the oven.

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