Chicken Baked with Pumpkin and Peanuts

National Chicken Council
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 60 mins


4pounds chicken pieces, both white and dark parts
2large onions, cut into 1-inch chunks
1-- pie pumpkin or butternut squash, about 2 pounds, peeled and cut into 2-inch chunks
3/4cup peanut butter
1teaspoon salt, divided
1/2teaspoon cayenne pepper, divided
1 1/2cups chicken broth, very hot
1/4cup lemon juice, divided
1/4teaspoon black pepper
1/2cup chopped peanuts


  1. Preheat oven to 400F.
  2. In a 9 x 13 inch baking dish, place onions and pumpkin (or squash). In a medium bowl, stir together peanut butter, half of the salt and half of the cayenne pepper. Gradually stir in hot chicken broth, melting the peanut butter. Stir in half of the lemon juice. Pour over the pumpkin and onions.
  3. Place chicken on top of the vegetables. Sprinkle chicken with remaining salt, cayenne pepper and lemon juice. Sprinkle black pepper over chicken.
  4. Bake for 1 hour, until pumpkin is tender and fork can be inserted in chicken with ease. Sprinkle with peanuts.

Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 0
  • Fat 28g
  • Saturated Fat 6g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 12g
  • Cholesterol 210mg
  • Sodium 870mg
  • Potassium 1590mg
  • Carbohydrate 23g
  • Fiber 4g
  • Sugars 8g
  • Protein 78g
  • Trans Fat 0g
  • Vitamin A 230%
  • Vitamin C 50%
  • Calcium 10%
  • Iron 25%