Pumpkin Pot Chicken
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Pumpkin Pot Chicken

Submitted by: Kimmi

Prep Time: 1 Hour

Cook Time: 3 Hours

Servings: 8

A whole chicken cooked inside of a pumpkin! This tastes absolutely AMAZING and it's soooo fun to make!


    1 tsp. paprika

    1 tsp. garlic powder

    1 tsp. pumpkin pie spice

    2 tbsp. extra virgin olive oil

    sea salt & black pepper to taste

    2 c. herbs, fresh, organic

    10 lbs. pumpkin

    4 lbs. whole chicken

    1 c. chicken broth


Preheat oven to 350°F.

Cut a lid in the top of the pumpkin (you can use any size as long as it's big enough to hold the chicken) and remove the guts and the seeds. (Save the seeds for another recipe!)

Season 3-4 pound whole chicken and pumpkin with salt and pepper. Don't be afraid to be generous!

Throw fresh herbs (I like to use sage, rosemary, fennel, scallions, thyme, and basil) inside pumpkin and stuff chicken cavity with herbs. For extra flavor, use two fingers to lift the skin on the chicken breasts and thighs. Stuff herbs inside chicken so that they lay directly against the meat. Place seasoned chicken inside pumpkin.

Add chicken broth, paprika, garlic powder, and pumpkin pie spice to chicken and pumpkin. Drizzle with olive oil and replace lid. Secure the lid by sticking the pumpkin with wooden skewers.

Add 1 inch of water to a roasting pan so the bottom of the pumpkin won’t burn. Place pumpkin in roasting pan and cook in 350°F oven for 2-4 hours (depending on size). Juices from the chicken should run clear as an indication that it is fully cooked. Or if you have a fancy meat thermometer you can use that too.

Serve chicken with wedge of pumpkin and drizzle with juice from the pumpkin.