Pumpkin Chicken with Potatoes

1.In a bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and black pepper. Add the chicken breasts and toss to coat. Let marinate for at least 30 minutes.

2.Preheat the oven to 400°F (200°C). Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes, or until the pumpkin is tender and slightly caramelized.

3.Meanwhile, cook the potatoes in a pot of salted boiling water until tender, about 15 minutes. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash the potatoes until creamy and well combined. Keep warm.

4.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.

5.Add the marinated chicken breasts to the skillet and cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

6.In the same skillet, add the chicken broth and bring to a simmer. In a small bowl, whisk together the heavy cream and cornstarch. Add the cream mixture to the skillet and cook until the sauce has thickened. Season with salt and black pepper.

7.To serve, spoon the mashed potatoes onto plates. Top with the roasted pumpkin and a chicken breast. Drizzle with the creamy sauce. Enjoy!