Poultry: Chicken Legs with Orange and Pumpkin

Chicken Legs with Orange and Pumpkin


  • a little pepper
  • 0.75 tsp. salt
  • 2 tbsp. olive oil
  • 2 onion
  • 2 clove of garlic
  • 2 organic orange
  • 1 kg pumpkin (e.g. Delicat)
  • 2 tbsp. rosemary
  • 4 chicken legs (approx. 200 g each)
  • 2 tbsp. Crema di Balsamico
Order the ingredients from COOP@home


Cut pumpkin in half, scoop out seeds, then slice into approx. 5 mm-thick pieces. Thinly slice the onions. Peel and halve one orange, cut into slices. Arrange in layers in a greased, oven-proof dish (approx. 3 litres) and season.

Rinse the 2nd orange under hot water, grate off the zest and squeeze out the juice. Combine with the oil and drizzle over the vegetables. Finely chop the rosemary, crush the garlic. Loosen the chicken skin from the meat, but do not remove. Spread rosemary and garlic beneath the skin. Season the chicken and lay it on the vegetables.

Bake for approx. 15 mins. in the centre of an oven preheated to 240°C. Reduce heat to 200°C and cook for a further 20 mins. Serve the chicken with the vegetables and orange, stir the Crema di Balsamico into the pan juices and drizzle over.


  • Poultry
  • 1h 5 Preparation/cooking time: ca. 30m + Roast in the oven: ca. 35m
  • Servings For 4 people
  • Nutrition 400 Kcal