Roasted Pumpkin Stuffed With Juicy Marinated Chicken And Green Beans

Delicious, juicy roast chicken is a classic go-to dinner for the colder months. There's nothing quite like sitting down to a big family dinner with a huge, perfectly marinated chicken as the centerpiece, complete with all of your favorite sides, like mashed potatoes, green beans, and maybe even stuffing. Nothing says comfort food quite like it, except for maybe pumpkin dishes! In honor of feeling festive for the fall season, we decided to combine those 2 delicious fall staples in this recipe for a baked pumpkin stuffed with a juicy roasted chicken and green beans. And with Thanksgiving right around the corner, what better food for thought than this yummy dish!? The seasoning, the marinade, the amazing combination of fall flavors – it doesn't get any cozier than this! 

Yield: 6 servings
Prep Time: 35 minutes
Cooking Time: 80 minutes
Difficulty Level: Moderate

You'll Need:

For the marinade:

  • 3 tsp chopped thyme
  • 2 tsp paprika
  • 1 tsp salt
  • ⅓ cup olive oil
  • 2 tsp honey
  • 3 tbsp orange juice
  • 2 tsp balsamic vinegar 

For the stuffed pumpkin:

  • 1 large pumpkin 
  • 2 tbsp olive oil
  • 4 sprigs of thyme
  • 1 orange
  • 1 onion, pureed
  • 1 lb green beans
  • 1 whole chicken

Here's How:

1. For the marinade, blend together all of the ingredients using an immersion blender. Thoroughly clean the whole chicken, dry it, generously brush the marinade over it, and set it aside for later.

2. Preheat the oven to 350°F. Cut off the top of the pumpkin and remove the pulp and seeds. Brush olive oil over the entire interior of the pumpkin, including the top, then transfer it to a baking tray.

3. Remove the peel from the orange and cut it into slices. Line the bottom of the pumpkin with sprigs of thyme and slices of orange.

4. Puree the onion in a food processor and spread the puree evenly on top of the orange slices. Place the green beans on top of the layer of onion puree.

5. Place the marinated chicken on top of the green beans and close the stuffed pumpkin. Transfer the baking tray to the oven and bake the stuffed pumpkin at 350°F for 80 minutes, until the pumpkin becomes soft. If the pumpkin starts to get too dark in the oven while it's baking, cover it with aluminum foil for the remainder of the baking time. Once the baking time is over, check to make sure that the chicken has an internal temperature of 175–185°F.

6. To serve, place the baked pumpkin in the center of the table. Cut the roast chicken and place a few slices on a bed of green beans with a slice of soft, baked pumpkin on each plate. The marinade left over on the bottom of the pumpkin makes a great, tangy sauce to really bring this dish home!

This recipe makes the ideal festive fall meal for a nice family dinner on the weekend. The preparation is quick & easy, and the result not only tastes delicious, but it makes a beautiful centerpiece. It's fall comfort food at its very best!

Get the recipe for the Stuffed Pumpkin Bowls featured in the bonus video.


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